Saray Ruiz

Saray Ruiz

Crunchy Hazelnut

These chocolate and hazelnut bars will indulge you with loads of texture and rich flavor.

Level:

Medium

Makes:

8 large bars

Shelf life:

6 Months

Conservation:

Room temperature

Video:

Demonstration videoCrunchy Hazelnut

Play video: Demonstration videoCrunchy Hazelnut

Crunchy Layer

Ingredients: Crunchy Layer

• 2.8 oz

  Cacao Barry MILK COUVERTURE - ALUNGA™ 41% - PISTOLS - 5KG BAG
• 11.5 oz

  PRN-BIO-HA502
• 4.9 oz

  BIG-PF-1BO

Preparation: Crunchy Layer

1. Melt the chocolate and mix it with the praline
2. Add the Feuilletine

Tools

• Bowl (s)
• Spatula(s)

Gianduja

Ingredients: Gianduja

• 1.8 lb

  Cacao Barry WHITE CHOCOLATE - ZÉPHYR™ CARAMEL 35% - PISTOLS - 2.5KG BAG
• 1.1 lb

  Cacao Barry Pure Paste - 100% Hazelnuts - paste - 5kg bucket
• 1.4 oz

  PRN-PIE502BY-T60
• 0.2 oz

  salt

Preparation: Gianduja

1. Melt the chocolate and mix together with the salt, paste, and praline
2. Temper to 25 degrees

Tools

• Thermometer
• Bowl (s)
• Spatula(s)

Procedure

1. Temper the chocolate and create shells in the molds, let crystalize
2. Temper gianduja to 25 degrees, add to a piping bag, and fill molds half way. Let crystalize
3. Dose the crunchy layer over the gianduja and let crystalize
4. Temper chocolate the gold chocolate, cap shells and let crystalize
5. Remove bars from the molds and freeze to external temperature of zero
6. Melt the cocoabutter and chocolate to 40 degrees
7. Cool down to 28 degrees, add to airbrush, and spray bars to create velvet effect

Tools

• Piping Bag
• Metal Scraper
• Airbrush
• 25 cm chocolate bar molds

Applications

• Molded bonbons