Gourmet snack chocolate-hazelnut

Created by

  • Aurélien TrottierMember of the Relais Desserts International since 2009, Pâtisserie - Chocolaterie Angers et Cholet - Ambassador France
level 1
  1. Inaya™ spread
  2. Inaya™ marshmallow
  3. Assembly
  4. Chef's suggestion

Recipe components

Inaya™ spread

Preparation

Heat

Ingredients
  • 75g
    whole milk
  • 45g
    sugar
  • 35g
    glucose
Preparation

Pour over

Ingredients
Preparation

Add

Ingredients
  • 50g
    butter

Mix.

Inaya™ marshmallow

Preparation

Soak

Ingredients
  • 10g
    gelatin powder (200 Bloom)
  • 45g
    cold water
Preparation

Heat to 110°C

Ingredients
  • 110g
    sugar
  • 50g
    glucose
  • 40g
    water
Preparation

Pour over inverted sugar in the mixing bowl and mix gently

Ingredients
  • 150g
    invert sugar

Add the melted gelatin.
Beat at high speed.
Preparation

At 40°C, carefully add the previously melted (40°C) Inaya™ dark chocolate couverture

Ingredients

Assembly

Preparation

Shape a thin layer of Inaya™ 65% dark chocolate couverture

Ingredients

Pipe a “tube” of chocolate-hazelnut ganache.
Pipe the marshmallow directly after foaming.
Close with the Inaya™ 65% dark chocolate couverture and acetate sheet.
Preparation

Make bars of around 1 cm in width and 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder

Ingredients
Preparation

On each bar place a caramelized hazelnut and a thin line of gold dust

Ingredients
  • gold sparkling powder
Preparation

On each bar place a caramelized hazelnut and a thin line of gold dust

Ingredients
  • Q.S.
    gold powder

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.