Gourmet snack chocolate-hazelnut

Heat

Pour over

Add

Mix.

Soak

Heat to 230°F/110°C

Pour over invert sugar in the mixing bowl and mix gently

Add the melted gelatin.
Beat at high speed.

At 104°F/40°C, carefully add the previously melted (104°F/40°C) Inaya™ dark chocolate couverture

Shape a thin layer of Inaya™ 65% dark chocolate couverture

Pipe a “tube” of chocolate-hazelnut ganache.
Pipe the marshmallow directly after foaming.
Close with the Inaya™ 65% dark chocolate couverture and acetate sheet.

Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder

Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder

Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder

On each bar place a caramelized hazelnut and a thin line of gold dust

Perfect at teatime with a hot drink such as a tea with woody notes, an Arabica coffee or a smooth hot chocolate.