Cocoa And Caramel Mhancha
- Level:
-
Easy
Cocoa Hazelnut filling
Used products: Cocoa Hazelnut filling
-
4.2 ozalmond powder
-
4.2 ozhazelnut powder
-
0.5 ozDCP-22GT
-
3.5 ozsugar
-
1.8 ozbutter
-
1.8 ozwater
-
pastilla sheet
Preparation: Cocoa Hazelnut filling
- In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops
- With the help of a spatula add the Chocolate drops
- Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose.
- Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral.
- Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden
Caramel Decoration
Used products: Caramel Decoration
-
8.8 ozsugar
-
7.1 oz35% cream
-
15.4 grvanilla bean
-
15.4 grsalt
-
1.4 ozbutter
Preparation: Caramel Decoration
- Infuse the vanilla with the cream, milk and salt
- Dry caramilize the sugar
- Cook it until 103°C
Milk Chocolate Spray
Used products: Milk Chocolate Spray
Preparation: Milk Chocolate Spray
- Melt together at a temperature of 45°C
Assembly
- Take the cooked M'hancha and place it in the freezer for One hour then spray it with Milk chocolate spray
- Garnish it with caramel sauce ,Perly Metallic Chocrocks and Gold Chocolate Shaving
Comments