Chocolate hazelnut sweetness
Composition :
– Crunchy praline
– Almond Dacquoise
– Thin layer of praline
– Caramel ganache
– Namelaka milk chocolate
– Rock icing
• Crunchy praline:
– 50 g of lace crepes
– 50 g caramelia chocolate
– 65 g of praline
• Dacquoise with almonds:
– 135 g almond powder
– 150 g of egg whites
– 150 g icing sugar
– 50 g of sugar
(+a few pieces of crushed m&ms)
Whisk the whites and the sugar. Add by sieving the powder and icing sugar.
Bake for about 20 minutes at 170 degrees.
• Ganache caramelia
– 150 g of 30% hot liquid cream
– 24 g of honey
– 250 g caramelia chocolate
– 20 g of butter
• Namelaka milk chocolate:
– 210g milk chocolate
– 3g gelatin
– 120g of milk
– 240 g of 30% cold liquid cream
(There will be leftovers, for a future insert for example)
• Rock icing:
– 300g milk chocolate
– 50 g of neutral oil
– Almond flakes
