Chocolate hazelnut sweetness

Composition :

– Crunchy praline

– Almond Dacquoise

– Thin layer of praline

– Caramel ganache

– Namelaka milk chocolate

– Rock icing

• Crunchy praline:

– 50 g of lace crepes

– 50 g caramelia chocolate

– 65 g of praline

• Dacquoise with almonds:

– 135 g almond powder

– 150 g of egg whites

– 150 g icing sugar

– 50 g of sugar

(+a few pieces of crushed m&ms)

Whisk the whites and the sugar. Add by sieving the powder and icing sugar.

Bake for about 20 minutes at 170 degrees.

• Ganache caramelia

– 150 g of 30% hot liquid cream

– 24 g of honey

– 250 g caramelia chocolate

– 20 g of butter

• Namelaka milk chocolate:

– 210g milk chocolate

– 3g gelatin

– 120g of milk

– 240 g of 30% cold liquid cream

(There will be leftovers, for a future insert for example)

• Rock icing:

– 300g milk chocolate

– 50 g of neutral oil

– Almond flakes