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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

1HAZELNUT DACQUOISE

Ingredients

Directions

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

2Caramelized Hazelnuts

Ingredients

Directions

  1. 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.
  2. Keep stirring nuts through their crystallization and until they turn a golden brown from the sugar coating. Remove from heat and toss in butter.
  3. 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

Directions

  1. Warm caramel brûlée
  2. Melt Sao Palme couverture and Gianduja Intenso
  3. Stir to combine all ingredients

4Sao Palme 43% Glaze

Ingredients

Directions

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

5CHOCOLATE SAO PALME 43% CHANTILLY

Ingredients

Directions

  1. Warm liquid heavy cream to create a ganache with Sao Palme couverture
  2. Set in the refrigerator for at least 8 hours
  3. 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

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