Fleur de Cacao

Hazelnut praline

Ingredients Preparation
  • 200g
    roasted piedmont hazelnut
  • 50g
    caster sugar

Melt the sugar to a light brown caramel
Toss the nuts into the caramel
Pour onto a silicon sheet to cool
Blitz the nuts to a fine praline, set aside


Ingredients Preparation
  • 150g
    Evocao™ WholeFruit Chocolate
  • 150g
    hazelnut praliné
  • 75g
    Pailleté Feuilletine™
  • 25g
    caramelised cocoa nibs
  • 20g
    Chopped roasted hazelnuts
  • 15g
    diced, dried confit yuzu
  • 4g
    candied blood orange zest

Temper the WholeFruit chocolate and mix with the Hazelnut praline
Add the dry ingredients and mix well


Ingredients Preparation
  • 250g
    Evocao™ WholeFruit Chocolate

Temper the WholeFruit couverture and line the moulds
Spoon 105g of the filling into the molds, spread flat and allow to set. 
Cap with WholeFruit and allow to crystallize 
Place in the fridge for 5 minutes 
Remove from the mold


Ingredients Preparation
  • 150g
    Evocao™ WholeFruit Chocolate
  • 150g
    Deodorized Cocoa Butter

Melt together and spray each petal very lightly

Cocoa nib nougatine

Ingredients Preparation
  • 75g
  • 100g
  • 45g
  • 33g
  • 2g
    sea salt
  • 140g
    Cocoa Nibs

Boil all the ingredient to 105C except the nibs 
After boiling add the nibs then spread on a silpat 
Cook in the oven at 200C for 4-6min 
Take off the oven, leave cool down 
Cut out the petal on the water cutter


Lift the petals carefully with a spatula
Place onto the tablet

Get in Touch