Component 1FILLING
Ingredients
| 290 g | Hazelnut Paste |
| 290 g | TGT Fine Hazelnut Praline |
| 438 g | Vanini Milk Chocolate 39% |
| 44 g | Cocoa Butter in drops |
Method
Mix the praline and hazelnut paste with the melted cocoa butter. Mix well and add the Vanini Milk Chocolate 39% melted at 40°C. Turn quickly. Do not emulsify as it is an hydrous recipe. Pre-crystallize the ganache at 32C° and prepare the shell for the snack.
Component 2SHELL
Ingredients
| to taste | Grand Cru Los Bejucos 46% |
| to taste | hezelnuts |
Method
Use a personalized mold with gold foil to give a refined touch to the snack. Once the Grand Cru Los Bejucos 46% Milk Chocolate has been tempered, fill the mold completely, tap the mold on the axis in order to let the air out completely and unload the mould. Scrape the mold to remove any residue. Once the mold has pre-crystallised, insert the hazelnuts and fill the mold with the ganache. Leave to crystallize at 23°C with about 70% humidity for 12 hours and finish by closing the snack with tempered Milk Chocolate. Beat, clean and finally leave to crystallize for 12 hours at 23°C and unmould.
