Rocher ice

Melt separately

Add

And finally

Spread a fine layer over an guitar sheet, leave to set in the fridge and then cut out 3cm circles in diameter.

Use dry caramelisation method to caramelise the sugar

Deglaze with

Take of the heat as soon as all the liquid has fully incorporated
Add previously soaked gelatine sheets

Cool at approx. 50°C and add

Stir and leave aside

Heat

Add

Keep on the heat and add

Once approx. 70°C are reached, add

And pasteurise the mixture at 85°C
Blend in a mixer and cool down quickly to 4°C, leave aside for 6 to 24 hours maximum and stir occasionally
And then freeze

Melt separately

Combine the two together and add

Make sure the temperature is at approx. 35°C  to dip the frozen spheres

1. Put the hazelnut ice cream into half sphere silicone moulds, freeze and using a scoop make a hole in the center.
2. Fill the hole milk salted caramel and place the 3cm disk of crunchy praline in the middle of each mould.
3. After a few hours, demould the half spheres and stick them together by the middle.
4. Freeze, and once frozen glaze with the milk chocolate and Praliné Grains coating.
5. Maintain at -11°C and serve.