Gourmet snack chocolate-hazelnut

Recipe

Created by

Aurélien Trottier - Member of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France

Inaya™ spread

ingredients	preparation
75g Whole milk 45g sugar 35g glucose	Heat
80g CHD-S65INAY 70g PRN-PIE502BY	Pour over
50g butter	Add
Mix.

Inaya™ marshmallow

ingredients	preparation
10g gelatin powder (200 Bloom) 45g cold water	Soak
110g sugar 50g glucose 40g water	Heat to 230°F/110°C
150g invert sugar	Pour over invert sugar in the mixing bowl and mix gently
Add the melted gelatin. Beat at high speed.
20g CHD-S65INAY	At 104°F/40°C, carefully add the previously melted (104°F/40°C) Inaya™ dark chocolate couverture

Assembly

ingredients	preparation
CHD-S65INAY	Shape a thin layer of Inaya™ 65% dark chocolate couverture
Pipe a “tube” of chocolate-hazelnut ganache. Pipe the marshmallow directly after foaming. Close with the Inaya™ 65% dark chocolate couverture and acetate sheet.
DCP-22GT-BY	Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder
DCP-22GT-BY	Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder
DCP-22GT-BY	Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder
gold sparkling powder	On each bar place a caramelized hazelnut and a thin line of gold dust

Chef's suggestion

Perfect at teatime with a hot drink such as a tea with woody notes, an Arabica coffee or a smooth hot chocolate.

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