Hazelnut acorns
Using a hazelnut praline gianduja, this acorn is split into two expressions: Callebaut 811 Chocolate for depth, and 823 Chocolate for caramelised creaminess. The assembled halves allow cocoa strength and milk softness to mirror each other in a single bite.
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The Hazelnut Praline
Ingredients: The Hazelnut Praline
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500 gSugar
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500 gWhole hazelnuts
Preparation: The Hazelnut Praline
1. Roast hazelnuts at 165°C until golden brown.
2. Make a caramel using the sugar and a splash of water.
3. Pour the caramel over the roasted nuts onto a silicone baking sheet.
4. Leave to cool, then robocoup together until smooth.
The 811 Gianduja
Ingredients: The 811 Gianduja
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280 gPraline
Preparation: The 811 Gianduja
1. Temper the 811 chocolate and praline together.
2. Pipe into egg moulds and leave to set.
The 823 Gianduja
Ingredients: The 823 Gianduja
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280 gPraline
Preparation: The 823 Gianduja
1. Temper the 823 chocolate and praline together.
2. Pipe into egg moulds and leave to set.
The Assembly & Final Plating
1. Cast half-spheres using the tempered 811 chocolate.
2. Finish the half-spheres with a chocolate velvet spray to create the acorn cap.
3. Unmould the set 811 and 823 giandujas and join one of each half to form a complete, dual-flavoured egg.
4. Dip the bottom of the egg in Callebaut Gold Chocolate striped with Callebaut W2 white chocolate.
5. Attach the velvet-sprayed half-sphere to the top to complete the acorn.
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