Leopold Forsthofer Austria
2007 finals - 'Contrast' - Austria
This is the taste of Vienna, Leopold Forsthofer's hometown.
Crunchy hazelnut brittle, soft melting coffee ganache, coated with dark chocolate. It is a festival of contrasts : the sweetness of the caramel meets the bitter taste of the coffee beans and the dark chocolate.
1 = Mocca ganache
2 = Crunchy hazelnut brittle
3 = Chocolate coating
Crunchy hazelnut brittle
| Callebaut unsweetened hazelnut paste |
200g |
| Callebaut sweetened hazelnut paste |
88g |
| Glucose syrup |
48g |
| Sugar |
152g |
Melt sugar and glucose syrup and pour onto warmed tin with both warmed hazelnut pastes.
Mix until it reaches a relatively firm consistency.
Roll out between baking sheets (5mm).
Mocca ganache
| Milk |
180g |
| Coffee beans |
30g |
| Glucose syrup |
40g |
| Dextrose |
40g |
| Callebaut Origine Java milk chocolate |
180g |
| Callebaut Origine Sao Thomé dark chocolate 70% |
120g |
| Butter |
70g |
Break the coffee beans and cook them with milk, dextrose and glucose. Let this stand for 10 minutes.
Sift in the chocolate.
Add butter at 60°C an mix the ganache.
Made at the 2007 world finals of the World Chocolate Masters in Paris, October 20-22nd.
