Heat the cream together with the butter to boiling point.
Add the invert sugar, the PatisFrance Pralirex Noisette, the Belcolade Selection Lait Cacao-Trace drops and Belcolade Cacaoboter Cacao-Trace CB1 and mix through to an emulsion using an immersion blender.
Spread the gianduja in a frame (6 mm) lined with greaseproof paper stenciled with tempered Belcolade Selection Noir Cacao-Trace and allow to harden.
Spread the hazelnut ganache over one frame (6 mm) on top of the gianduja and allow to set for 12 hours at 16-18°C with a humidity of 60%.
Cut away the frame and remove.
Brush a thin layer of tempered Belcolade Selection Noir Cacao-Trace and immediately cut into pralines using the guitar before the chocolate sets.
Cover with tempered Belcolade Selection Noir Cacao-Trace and top with a roasted hazelnut.
Store at 16° with a relative humidity of max. 60%.
Created by Matty Van Caeseele
The hazelnut is a classic. And we use it to the full. Hazelnut everywhere, even in the decoration. I really love the interaction between gianduja and ganache!
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