Paul Gregory, United Kingdom
Dark chocolate coating with a hazelnut praline and roasted hazelnuts. A touch of spice with space dust.
- 400 gr praline Callebaut Pra-Clas
- 64 gr hazelnut paste
- 60 gr milk
- 40 gr cocoa butter Callebaut CB-Cal
- 0.4 gr salt
- 12 gr spices
- 60 gr space dust
- 60 gr nuts
- Dark chocolate Callebaut Grenade for moulding
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.