Skill Level » Intermediate
HAZELNUT CRUNCHY CARAMEL CHOCOLATE BAR
Active Time
0 Hour 58 Minutes
Total Time
9 Hour 30 Minutes
Recipe
Assembly
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
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
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
Directions
- Warm caramel brûlée
- Melt Sao Palme couverture and Gianduja Intenso
- Stir to combine all ingredients
4Sao Palme 43% Glaze
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
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