Gourmet snack chocolate-hazelnut
- Level:
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Medium
- Makes:
-
Recipe for 50 candy bars
Inaya™ spread
Used products: Inaya™ spread
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2.6 ozWhole milk
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1.6 ozsugar
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1.2 ozglucose
Preparation: Inaya™ spread
Heat
Used products: Inaya™ spread
-
2.5 ozPRN-PIE502BY
Preparation: Inaya™ spread
Pour over
Used products: Inaya™ spread
-
1.8 ozbutter
Preparation: Inaya™ spread
Add
Mix.
Inaya™ marshmallow
Used products: Inaya™ marshmallow
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0.4 ozgelatin powder (200 Bloom)
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1.6 ozcold water
Preparation: Inaya™ marshmallow
Soak
Used products: Inaya™ marshmallow
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3.9 ozsugar
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1.8 ozglucose
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1.4 ozwater
Preparation: Inaya™ marshmallow
Heat to 230°F/110°C
Used products: Inaya™ marshmallow
-
5.3 ozinvert sugar
Preparation: Inaya™ marshmallow
Pour over invert sugar in the mixing bowl and mix gently
Add the melted gelatin.
Beat at high speed.
Used products: Inaya™ marshmallow
Preparation: Inaya™ marshmallow
At 104°F/40°C, carefully add the previously melted (104°F/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
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DCP-22GT-BY
Preparation: Assembly
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
Used products: Assembly
-
DCP-22GT-BY
Preparation: Assembly
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
Used products: Assembly
-
DCP-22GT-BY
Preparation: Assembly
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
Used products: Assembly
-
gold sparkling 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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