Hazelnut Crunch Snacking Bar
Medium
Makes: 10 Yield
Shelf life:
30 Days
Conservation:
Room temperature
Containing: 1 Component

Hazelnut Milk Chocolate

Ingredients: Hazelnut Milk Chocolate

  • 3.2 oz
    Callebaut Deodorized Cocoa Butter
  • 1.1 lb
    La morella nuts Organic Hazelnut praliné 50%
  • 5.9 oz
    Cacao Barry Pure Paste 100% Hazelnuts
  • 3.5 oz
    American Almond Hazelnut Brittle Crunch

Preparation: Hazelnut Milk Chocolate

  1. Melt the Kenosha 33% and cocoa butter
  2. Pour over the hazelnut praline and paste
  3. Temper
  4. Fold in the American Almond Hazelnut Brittle Crunch
  5. Once crystalized, spread a thin layer of tempered Kenosha 33% and sprinkle with more American Almond Hazelnut Brittle Crunch
  6. Portion to the desired shape
  7. Enrobe with Kenosha 33%

View tools

  • Knife
  • Immersion blender
  • Parchment paper
  • Offset spatula
  • Infrared Thermometer
  • Bowl (s)
  • Cutting board
  • Guitar sheet
  • Rubber Spatula
  • 17mm Confectionary Frame

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