Gourmet snack chocolate-hazelnut

Recipe

Created by
  • Aurélien Trottier - Member of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France

Inaya™ spread

Ingredients Preparation
  • 75g
    whole milk
  • 45g
    sugar
  • 35g
    glucose

Heat

  • 80g
    Inaya™

Pour over

  • 50g
    butter

Add

Mix.

Inaya™ marshmallow

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

Soak

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

Heat to 110°C

  • 150g
    invert sugar

Pour over inverted sugar in the mixing bowl and mix gently

Add the melted gelatin.
Beat at high speed.

  • 20g
    Inaya™

At 40°C, carefully add the previously melted (40°C) Inaya™ dark chocolate couverture

Assembly

Ingredients Preparation
  • As needed
    Inaya™

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 1 cm in width and 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder

  • As needed
    gold sparkling powder

On each bar place a caramelized hazelnut and a thin line of gold dust

  • Q.S.
    gold 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.

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