Hazelnut Ecl1pse enrobed chocolates

level 1

Used Callebaut products

Ingredients	Preparation
1bag(s) IBC Guitar Sheets	Line a four sided tray 25cm x 35cm.
200g roasted hazelnut pieces	Sprinkle on top of guitar sheet.
700g Ecl1pse Belgian Milk Chocolate 300g Callebaut - Pure, unsweetened Nut Paste - Pure Roasted Hazelnut Paste	Pre-crystallise together to 25°-26°C. Pour into the frame, onto the hazelnut pieces. Allow to crystallise at least 2 hours at 12°C
Cut into desired shapes.
Ecl1pse Belgian Milk Chocolate	Enrobe sides of each piece in pre-crystallised chocolate leaving the top surfaced of broken hazelnuts exposed. Leave to harden completely at 12°C for at least 2 hours.