Gourmet snack chocolate-hazelnut
- Level:
-
Medium
- Makes:
-
Recipe for 50 candy bars
Inaya™ spread
Used products: Inaya™ spread
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75 gWhole milk
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45 gsugar
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35 gglucose
Preparation: Inaya™ spread
Heat
Used products: Inaya™ spread
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70 gPRN-PIE502BY
Preparation: Inaya™ spread
Pour over
Used products: Inaya™ spread
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50 gbutter
Preparation: Inaya™ spread
Add
Mix.
Inaya™ marshmallow
Used products: Inaya™ marshmallow
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10 ggelatin powder (200 Bloom)
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45 gcold water
Preparation: Inaya™ marshmallow
Soak
Used products: Inaya™ marshmallow
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110 gsugar
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50 gglucose
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40 gwater
Preparation: Inaya™ marshmallow
Heat to 110°C
Used products: Inaya™ marshmallow
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150 ginvert sugar
Preparation: Inaya™ marshmallow
Pour over inverted sugar in the mixing bowl and mix gently
Add the melted gelatin.
Beat at high speed.
Used products: Inaya™ marshmallow
Preparation: Inaya™ marshmallow
At 40°C, carefully add the previously melted (40°C) Inaya™ dark chocolate couverture
Assembly
Used products: Assembly
Preparation: Assembly
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.
Used products: Assembly
Preparation: Assembly
Make bars of around 1 cm in width and 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder
Used products: Assembly
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gold sparkling powder
Preparation: Assembly
On each bar place a caramelized hazelnut and a thin line of gold dust
Used products: Assembly
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Q.S.gold powder
Preparation: Assembly
On each bar place a caramelized hazelnut and a thin line of gold dust
Chef's suggestion
Perfect at teatime with a hot drink such as a tea with woody notes, an Arabica coffee or a smooth hot chocolate.
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