Gourmet snack chocolate-hazelnut

Gourmet snack chocolate-hazelnut

Level:
Medium
Makes:
Recipe for 50 candy bars

Inaya™ spread

Used products: Inaya™ spread

  • 75 g
    Whole milk
  • 45 g
    sugar
  • 35 g
    glucose

Preparation: Inaya™ spread

Heat

Used products: Inaya™ spread

Preparation: Inaya™ spread

Pour over

Used products: Inaya™ spread

  • 50 g
    butter

Preparation: Inaya™ spread

Add

Mix.

Inaya™ marshmallow

Used products: Inaya™ marshmallow

  • 10 g
    gelatin powder (200 Bloom)
  • 45 g
    cold water

Preparation: Inaya™ marshmallow

Soak

Used products: Inaya™ marshmallow

  • 110 g
    sugar
  • 50 g
    glucose
  • 40 g
    water

Preparation: Inaya™ marshmallow

Heat to 110°C

Used products: Inaya™ marshmallow

  • 150 g
    invert 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

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

  • gold sparkling powder

Preparation: Assembly

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

Used products: Assembly

  • 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.