Component 1Cocoa biscuit
Ingredients
570 gr | Albumen |
420 gr | Sugar |
335 gr | Yolks |
170 gr | Weak flour |
100 gr | Potato starch |
100 gr | Dark Cocoa Powder 22/24 |
150 gr | Extra Dark Chocolate Cream |
Method
Whisk the egg whites with the sugar, add the liquid egg yolks and to finish the dried ingredients mixed and sieved.
Cook in sheets at 160°C (open valve) for 12’.
Component 2Hazelnut and Milk Chocolate Croccantino
Ingredients
130 gr | Hazelnut Paste |
70 gr | CremIcam |
80 gr | Crunchy Flakes |
40 gr | Hazelnut nibs |
50 gr | Milk Chocolate Prestige |
Method
Mix the Hazelnut Paste with the CremIcam, add the melted Milk Chocolate Prestige and finally the hazelnut nibs and the Crunchy Flakes.
Component 3Rocher Cream
Ingredients
1500 ml | Fresh Cream 35% fat |
650 gr | Milk Chocolate Gianduja |
25 gr | TGT Hazelnut Fine Praline |
25 gr | Hazelnut Paste |
10 gr | Isinglass (softened in 60 ml of cold water) |
225 gr | Hazelnut nibs |
Method
Heat the cream, dissolve the isinglass and then add the Milk Chocolate Gianduja with the Hazelnut Paste and the TGT Fine Hazelnut Praline, emulsify and place in the refrigerator for 1 night. Whisk to a light foam and add the hazelnut nibs.
Component 4Rocher Icing
Ingredients
1000 gr | Milk Chocolate Gianduja |
200 gr | TGT Hazelnut Fine Praline |
130 gr | Hazelnut Paste |
240 gr | Sunflower oil |
140 gr | Hazelnut nibs |
120 gr | Crunchy Flakes |
Method
Melt the Milk Chocolate Gianduja, add the CremIcam and the Hazelnut Paste.
Mix and add a drizzle of oil and to finish the hazelnut nibs and the Crunchy Flakes.
Component 5Neutral soaking
Ingredients
1350 gr | Sugar |
1000 ml | Water |
3 | Vanilla pods |
Method
Boil water and sugar with the vanilla pods. Let cool, dilute to taste.
Preparation
Soak the cacao sponge cake, spread the crunchy hazelnut and milk chocolate and score the CremIcam, slowly pour the rocher cream. Place the new cacao sponge cake layer soaked with the CremIcam and fill the stainless steel strip with the cream.
Turn out upside down.
Presentation
Remove the cake and ice with the icing at 25-30°C. Decorate as per the theme and with chocolate puff pastry.