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Milk Chocolate Hazelnut Caramel Bar

Posted by: AUI

Active Time

0 Hour
45 Minutes

Total Time

12 Hour
59 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

34.9 oz Hazelnut Dacquoise 988 g Hazelnut Dacquoise

48.2 oz Hazelnut Crunchy Caramel 1366 g Hazelnut Crunchy Caramel

20.3 oz Milk Chocolate Almond Glaze 575 g Milk Chocolate Almond Glaze

18.0 oz Maracaibo 38% Chantilly 510 g Maracaibo 38% Chantilly

SAVANE TRF SHT, 40x25cm, 17PC as Needed SAVANE TRF SHT, 40x25cm, 17PC as Needed (616865) (616865) Qty: 1

Directions

Cut the Hazelnut Dacquoise in 4 equal pieces. Spread the Hazelnut Crunchy Caramel evenly onto each piece of the Hazelnut Dacquiose. Layer the pieces on top of each other. Freeze completely. Once ready, cut desired shapes and sizes using a hot knife. Place in the freezer until glaze is ready. Dip each cut piece into the warmed Milk Chocolate Almond Glaze scraping off the excess. Immediately place on the transfer sheet until completely crystallized. Garnish with the Maracaibo 38% Chantilly.

1Hazelnut Dacquoise

Ingredients

14.3 oz Egg white 405 g Egg white

0.2 oz Egg, white, powder 7 g Egg, white, powder

5.3 oz Granulated sugar 150 g Granulated sugar

6.6 oz Powdered sugar 187 g Powdered sugar

6.6 oz Hazelnut Flour 187 g Hazelnut Flour (018042) (018042) Qty: 1

1.8 oz Pastry Flour 52 g Pastry Flour

Directions

Make a meringue with the egg whites, egg white powder, and granulated sugar. Sift the powdered sugar with the hazelnut flour and pastry flour. Fold into the meringue. Spread evenly onto a full sheet pan lined with a Silikomart Silkmat (591030.) Bake at 356F/ 180C for 10-12 minutes.

2Hazelnut Crunchy Caramel

Ingredients

Granulated sugar as Needed Granulated sugar as Needed

0.1 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 2 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

6.3 oz Hazelnut, medium dark roasted 180 g Hazelnut, medium dark roasted

9.9 oz Granulated sugar 281 g Granulated sugar

0.2 oz Original Tahitian Vanilla Beans Tahitensis (Tahiti) 4 g Original Tahitian Vanilla Beans Tahitensis (Tahiti) (596102) (596102) Qty: 1

9.9 oz Heavy cream 281 g Heavy cream

7.9 oz Butter 225 g Butter

4.0 oz Praline paste hazelnut 1:1, 5kg 112 g Praline paste hazelnut 1:1, 5kg (750083) (750083) Qty: 1

Directions

Mix the first amount of sugar and vanilla bean together. Make a dry caramel. Add the roasted hazelnuts while still warm. Pour out onto a Silikomart Silkmat (591030.) Allow to cool completely. Once cool roughly chop.
Mix the second amount of sugar and vanilla bean together. Make a dry caramel. Deglaze with the heavy cream. Cook to 226F/ 108C. Add the butter and the hazelnut paste. Emulsify and leave to cool.
Once completely cool, fold in the chopped caramelized hazelnuts.

3Milk Chocolate Almond Glaze

Ingredients

20.3 oz GLAZE COATING MILK RONDO, ULTRA, 6KG 575 g GLAZE COATING MILK RONDO, ULTRA, 6KG (750149) (750149) Qty: 1

2.0 oz Sliced almonds 58 g Sliced almonds

Directions

Melt the glaze and combine with the almonds.

4Maracaibo 38% Chantilly

Ingredients

12.3 oz Heavy cream 350 g Heavy cream

5.6 oz Couverture Milk Rondo, Maracaibo Criolait, 38%, GC, 6Kg 160 g Couverture Milk Rondo, Maracaibo Criolait, 38%, GC, 6Kg (750024) (750024) Qty: 1

Milk Chocolate Hazelnut Caramel Bar

Assembly

Ingredients

Directions

1Hazelnut Dacquoise

Ingredients

Directions

2Hazelnut Crunchy Caramel

Ingredients

Directions

3Milk Chocolate Almond Glaze

Ingredients

Directions

4Maracaibo 38% Chantilly

Ingredients

Directions

Flavor Profiles

Taste Profile

Aroma Profile

Texture Profile

Temperature Profile