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Skill Level » Intermediate

HAZELNUT CRUNCHY CARAMEL CHOCOLATE BAR

Posted by: AUI

Active Time

0 Hour
58 Minutes

Total Time

9 Hour
30 Minutes

Recipe
Flavor Profiles

Assembly

Ingredients

34.7 oz HAZELNUT DACQUOISE 985 g HAZELNUT DACQUOISE

14.5 oz Caramelized Hazelnuts 410 g Caramelized Hazelnuts

17.6 oz Sao Palme Caramel Gianduja 500 g Sao Palme Caramel Gianduja

20.3 oz Sao Palme 43% Glaze 575 g Sao Palme 43% Glaze

18.0 oz CHOCOLATE SAO PALME 43% CHANTILLY 510 g CHOCOLATE SAO PALME 43% CHANTILLY

Directions

On a 30 x 40 cm (11.8 x 15.7 in) frame place the hazelnut dacquoise
Spread half of the Sao Palme Caramel onto one piece of the Hazelnut Dacquoise. Sprinkle chopped Caramelized Hazelnuts on top
Spread the second half of the Sao Palme Caramel onto the second piece of the Hazelnut Dacquoise and sandwich. Freeze
Cut 10 x 3 cm (3.9 x 1.2 in) pieces
Dip cut pieces into the Sao Palme 43% glaze
Decorate with piped chantilly and chocolate decor as desired

1HAZELNUT DACQUOISE

Ingredients

10.7 oz Egg white 302 g Egg white

4.0 oz Granulated sugar 112 g Granulated sugar

8.2 oz Icing Sugar Powder 750g 233 g Icing Sugar Powder 750g

9.2 oz Hazelnut Flour 259 g Hazelnut Flour (018042) (018042) Qty: 1

6.1 oz Hazelnut 173 g Hazelnut

Directions

Whip egg white at high speed adding granulated sugar in small increments to create a meringue
Fold in hazelnut flour mixed with icing sugar powder. Rest
Roast and chop whole hazelnuts
Spread dacquoise mixture onto baking mat and sprinkle with crushed roasted hazelnuts. Bake at 200°C/392°F

2Caramelized Hazelnuts

Ingredients

14.5 oz Hazelnut 410 g Hazelnut

3.6 oz Granulated sugar 102 g Granulated sugar

0.9 oz Water 26 g Water

0.7 oz Butter 20 g Butter

Directions

Place nuts in oven at 320ºF/160ºC, until lightly toasted. Place sugar and water in a pot and bring to a boil then add nuts, and keep on medium heat.
Keep stirring nuts through their crystallization and until they turn a golden brown from the sugar coating. Remove from heat and toss in butter.
Pour out nuts on a Silikomart Silk mat (591030) and spread apart. Once the nuts have cooled, break them apart.

3Sao Palme Caramel Gianduja

Ingredients

10.6 oz Caramel Brulee Cream with Salt Fleur de Sel, 5.5 Kg 300 g Caramel Brulee Cream with Salt Fleur de Sel, 5.5 Kg (750067) (750067) Qty: 1

1.8 oz Couverture Dark Rondo,Sao palme 75%, 20Kg 50 g Couverture Dark Rondo,Sao palme 75%, 20Kg (750009) (750009) Qty: 1

5.3 oz Gianduja Intenso Dark Hazelnut, Bar 150 g Gianduja Intenso Dark Hazelnut, Bar (750109) (750109) Qty: 1

Directions

Warm caramel brûlée
Melt Sao Palme couverture and Gianduja Intenso
Stir to combine all ingredients

4Sao Palme 43% Glaze

Ingredients

12.4 oz COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG 350 g COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG (750157) (750157) Qty: 1

3.5 oz COCOA BUTTER 100% GRATED 100 g COCOA BUTTER 100% GRATED (750021) (750021) Qty: 1

0.0 oz Sliced almonds 125 g Sliced almonds

Directions

Combine warmed couverture and cocoa butter
Incorporate sliced almonds to the mixture
Glaze is ready to use at 25°C/77°F

5CHOCOLATE SAO PALME 43% CHANTILLY

Ingredients

12.8 oz Heavy cream 350 g Heavy cream

5.3 oz COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG 150 g COUVERTURE MILK RONDO SAO PALME 43% - 10X2KG (750157) (750157) Qty: 1

Directions

Warm liquid heavy cream to create a ganache with Sao Palme couverture
Set in the refrigerator for at least 8 hours
After rest, pour mixture into a stand mixer with whisk attachment and whip till forming soft peaks

Flavor Profiles

Taste Profile

Sweet

Aroma Profile

Dairy
Caramel
Nuts
Cocoa

Texture Profile

Smooth
Crunchy
Hard
Solid
Dense

Temperature Profile

Cold
Warm/Hot
Room Temperature