Recipe components

Chocolate Biscuit

  • 490g
    white egg
  • 300g
    Crystal sugar
  • 374g
    whole milk
  • 80g
    virgin hazelnut oil
  • 220g
    TPT hazelnut/flour
  • 80g
  • 200g
  • 240g

Whip egg white and crystal sugar. Boil whole milk, virgin hazelnut oil and Cacao Barry chocoalte. Pour over TPT hazelnut and Cacao Barry Plein Arôme chocolate. Add egg yolk. Progressively add eggs. Incorporate the meringue, spread the biscuit to 8mm thick, bake 9 min at 180°C. When taking out of the over, put upside down over a sheet.

Ganache Saint-Domingue

  • 240g
    40% cream
  • 240g
    unsweetened concentrated milk
  • 36g
    glucose DE 60
  • 20g
    sorbitol powder
  • 70g
    Dry butter 82%
  • 14g
    hazelnut oil

Bring cream, unsweetened condensed milk, glucose DE60 and sorbitol powder to a boil. Pour over Cacao Barry chocolate. Add dry butter 82% and hazelnut oil.  Mix to obtain a homogeneous consistency, spread over the previously soaked biscuit.

Hazelnut Cacao Syrup


Bring all ingredients to a boil. Sieve into a soaked box at 60°C.

Hazelnut chips caramel


Caramelise crystal sugar. Boil cream, glucose, fleur de sel and Taha vanilla. De-cook using the boiled cream, cook at 110°C. Quickly bring to cool down. At 50°C, mix in dry butter cocoa butter, hazelnut paste and chopped hazelnuts. Mould into tube of 2,2cm, freeze, place onto the ganache and roll together, put in the fridge.

Chocolate Icing


Melt compound coating with Cacao Barry chocolate. Blend in hazelnut oil. Melt together cocoa butter and Cacao Barry Power FLower. Ice the cake at 8°C using the icing at 38°C, then spray the cake. Present on the rectangular plate. Put the second one into the presentation box.