Gourmet snack chocolate-hazelnut

Fall / Winter

Gourmet snack chocolate-hazelnut

Created by
  • Aurélien Trottier
    Member of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France
Level
level 2
Dosage
Recipe for 50 candy bars
Recipe components

Inaya™ spread

IngredientsPreparation
  • 75g
    whole milk
  • 45g
    sugar
  • 35g
    glucose

Heat

Pour over

  • 50g
    butter

Add

Mix.

Inaya™ marshmallow

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

Soak

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

Heat to 230°F/110°C

  • 150g
    invert sugar

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

Assembly

IngredientsPreparation

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

  • gold sparkling powder

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.