Gourmet snack chocolate-hazelnut

Created by

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

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Recipe components

Inaya™ spread

Preparation Heat	Ingredients 75g Whole milk 45g sugar 35g glucose
Preparation Pour over	Ingredients 80g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX 70g PRN-PIE502BY
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 20g Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX

Assembly

Preparation Shape a thin layer of Inaya™ 65% dark chocolate couverture	Ingredients Pureté DARK COUVERTURE - INAYA™ 65% - PISTOLS - 20KG BOX
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 Plein Arôme
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.