Smooth honey

Composition

This applications is made up using 2 recipes

  1. Gianduja Hazelnut
  2. Honey Ganache

1. Gianduja Hazelnut

PatisFrance Noisettes Blanchies Entières 12/14 - 420 gr
Sugar - 120 gr
Water - 50 gr
Belcolade PPP Cocoa Butter - S.Q.
Belcolade Gianduja Hazelnut - 1 Kg

Method

Mould the tablet with Belcolade Origins Ecuador 71. Boil the water and sugar till 118°C and add the diced PatisFrance Noisettes Blanchies and stop the heat. Mix well until the sugar sets around the hazelnuts.
Heats again to start to caramelize the enrobed pieces of nuts with sugar, at the end of the caramelizing process add the Belcolade PPP Cocoa Butter. Melt the Belcolade Gianduja Hazelnut till 40°C and temper till 24°C and fill half of the pre-moulded tablet.
Sprinkle the gianduja with diced caramelized hazelnuts. Let set for 30min in a temperature of 16-18°C.

2. Honey Ganache

Fresh Cream 35% - 300 gr
Vanilla pod - 1 pc.
Honey - 80 gr
Belcolade Blanc Intense X615/G - 310 gr
Belcolade PPP Cocoa Butter - 25 gr
Butter - 20 gr

Method

Heat up the fresh cream with the vanilla pod. Add the honey. When the cream reaches a temperature of 80°C, pass through a sieve directly onto the Belcolade Blanc Intense X615/G and Belcolade PPP Cocoa Butter. Mix well by using a hand mixer to make the ganache smooth and homogeneous.
When the ganache reaches a temperature of 35°C, add the butter and mix again. When the ganache reaches a temperature of 26°C, pour the honey ganache on top of the Gianduja Hazelnut. Leave to crystallize for 12 hours at a temperature of 18°C with an average humidity level lower than 60%. After complete crystallisation, close the tablet using tempered Belcolade Origins Ecuador 71.