Hazelnut Praliné Bar

INGREDIENTS 222 g Hazelnut Praliné 65% 30g Crispy Crunchies 1 g Salt 15 g Deodorized Cocoa Butter 70 g Intense 35 Belgian milk couverture chocolate 2 g Vanilla pulp 1 g Lime zest 30 g Burnished hazelnut powder   PROCESS Melt the milk chocolate and add the cocoa...

Spicy Pumpkin Bonbon

INGREDIENTS Hazelnut Praliné 65% Temptation 64 Belgian dark chocolate couverture Deodorized Cocoa Butter Intense 35 Belgian milk chocolate couverture   MATERIALS Pumpkin bonbon mould CW 2376 Magimix food processer or blender Airbrush Chocolate scraper   STEP...

Crispy Christmas Tree

INGREDIENTS Hazelnut praliné 65% Intense 35 Belgian milk chocolate couverture Emotion 58 Belgian dark chocolate couverture Crispy Crunchies   MATERIALS Baking paper + plastic sheets Cutting wheel Skewer Flexipan mould, Ø 6 cm Christmas tree template Flexipan...

Hazelnut Choux

INGREDIENTS 180 g Milk 60 g Cream 36 g Sugar (2) 1 g Vanilla 12 g Sugar (1) 20 g Cream powder 40 g Egg yolk 45 g Hazelnut Praliné 65%   PROCESS Mix the cream powder with the smallest amount of sugar (1). Then stir the egg yolk into the cream powder until smooth...

Hazelnut Ganache Truffle

INGREDIENTS 35 g Glucose 40 g Butter 80 g Cream 400 g Intense 35 Belgian milk couverture chocolate 45 g Frangelico hazelnut liqueur 80 g Hazelnut Praliné 65%   PROCESS Boil the cream, glucose and butter. Once it has boiled, add the hazelnut praliné. Mix the warm...