Gourmet snack chocolate-hazelnut
Recipe
![](https://proddbase-api.barry-callebaut.com/v2/downloads/bcproductdb_a/snack_gourmand_choco_noisettes.jpg)
Inaya™ spread
ingredients | preparation |
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Heat |
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Pour over |
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Add |
Mix. |
Inaya™ marshmallow
ingredients | preparation |
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Soak |
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Heat to 230°F/110°C |
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Pour over invert sugar in the mixing bowl and mix gently |
Add the melted gelatin. |
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At 104°F/40°C, carefully add the previously melted (104°F/40°C) Inaya™ dark chocolate couverture |
Assembly
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Shape a thin layer of Inaya™ 65% dark chocolate couverture |
Pipe a “tube” of chocolate-hazelnut ganache. |
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Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder |
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Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder |
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Make bars of around 0.4 in / 1 cm in width and 2 in / 5 cm in length with the tempered chocolate and sprinkle them with Plein Arôme Cocoa Powder |
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On each bar place a caramelized hazelnut and a thin line of gold dust |
Chef's suggestion
Perfect at teatime with a hot drink such as a tea with woody notes, an Arabica coffee or a smooth hot chocolate. |