Space Dust

Paul Gregory, United Kingdom

Paul Gregory
Space Dust

Dark chocolate coating with a hazelnut praline and roasted hazelnuts. A touch of spice with space dust.



Place praline and hazelnut paste in the mixer; be careful not to incorporate air. Heat the chocolate and the cocoa butter to 40 °C. Pour over hazelnut and mix slowly. Once incorporated cool mix to 25 °C. Add the rest of ingredients and pipe into moulded.