Hazelnut Praliné Christmas Party

I. INGREDIENTS

• Hazelnut praliné 65%
• Emotion 58 Belgian dark chocolate couverture
• Sensation 72 Belgian dark chocolate couverture
• Intense 35 Belgian milk chocolate couverture
• Obsession 30 Belgian white chocolate
• Crispy Crunchies
• High fat Cocoa Powder

MATERIALS

1. Silicon mould PX 4351 of Pavoni
2. Bonbon mould, Ø 2.8 cm (bauble)
3. Bonbon mould, Ø 2 cm (bell)
4. Recipes for 14 pieces

II. CHOCOLATE MOUSSE SENSATION 72

• 6 g Gelatine
• 30 g Water (1)
• 60 g Egg yolk
• 60 g Sugar
• 22 g Water (2)
• 335 g Cream
• 114 g Milk
• 150 g Sensation 72 Belgian dark couverture chocolate

PROCESS

1. Dissolve the gelatine in cold water (1) and leave to soak.
2. Whip the cream until you get soft peaks and then place it in the fridge.
3. Heat the sugar in water (2) to 120°C.
4. Whisk the egg yolk until light and add the sugar syrup (pâte à bombe).
5. Heat the milk and dissolve the gelatine in the warm milk.
6. Pour the milk onto the dark chocolate and whisk the mixture until smooth.
7. When the mixture has cooled to 35°C, fold in the pâte à bombe with a spatula.
8. Finally, fold the whipped cream into the mixture with a spatula.

III. ALMOND-CHOCOLATE BISCUITS

• 180 g Fresh egg white
• 174 g Sugar (1)
• 258 g Whole egg
• 36 g Sugar (2)
• 180 g Almond powder
• 28 g Flour
• 28 g High fat Cocoa Powder
• 3 g Salt
• 34 g Butter
• 100 g Caramelised hazelnut pieces (sprinkle over the biscuits)

PROCESS

1. Whip the egg white with sugar (1) until light and frothy.
2. Whisk the almond powder, sugar (2), salt and a whole egg until light.
3. Melt the butter and add it to the almond powder mixture.
4. Using a spatula, fold the light almond mixture into the egg foam.
5. Fold the High fat Cocoa Powder and flour into the batter using a spatula.
6. Mix briefly and cut out at 0.75 cm thickness.
7. Sprinkle the biscuit slices with small pieces of caramelised hazelnut.
8. Bake at 220°C.

IV. PRALINE ANGLAISE

• 137 g Milk
• 205 g Cream
• 55 g Egg yolk
• 90 g Hazelnut praliné 65%
• 4 g Gelatine powder
• 20 g Water
• 50 g Obsession 30 Belgian white chocolate
• 45 g Intense 35 Belgian milk chocolate couverture

PROCESS

1. Dissolve the gelatine powder in cold water.
2. Bring the milk and cream to the boil.
3. Add the hazelnut praliné paste.
4. Mix the hot cream with the egg yolks and heat the mixture to 82°C.
5. Once heated, add the soaked gelatine.
6. Once the gelatine has dissolved pour the warm anglaise into the chocolate.
7. Whisk well and cool before use.

V. CACAO JELLY

• 14 g Gelatine
• 70 g Water (1)
• 100 g Hight fat Cocoa Powder
• 150 g Sugar (2)
• 150 g Water (2)
• 210 g Cream
• 160 g Glucose
• 150 g Sugar (1)

PROCESS

1. Mix the gelatine with water (1) and leave to soak.
2. Make a paste with the High fat Cocoa Powder, sugar (2) and water (2).
3. Heat the cream, glucose and sugar (1).
4. Add the High fat Cocoa Powder paste while stirring, and heat the mixture to 105°C.
5. When heated, add the gelatine and leave it to dissolve in the warm mixture.
6. Cool before use.

VI. CHOCOLATE CRISPY CRUNCHIES

• 375 g Emotion 58 Belgian dark couverture chocolate
• 120 g Hazelnut Praliné 65%
• 3 g Salt
• 115 g Crispy Crunchies

PROCESS

1. Melt the chocolate to 45°C.
2. Then add the praliné and salt.
3. Lastly, add the Crispy Crunchies and stir well.
4. Roll out the mixture between two sheets of paper to 3 mm thickness.
5. Remove the upper sheet and cut it out with a special oval-shaped cutter (included with the silicon mould).
6. After cutting, freeze the slice and remove it for use.

VII. CONSTRUCTING THE DESSERT

• Prepare the praliné anglaise according to the process.
• Prepare the almond biscuits as described in the process.
• Cut two square slices measuring 20 x 20 cm out of the biscuit to fit a square mould (or another available size of mould).
• Place one slice of biscuit in the mould, spread the anglaise over it and top it off with the other biscuit slice.
• The final height is about 2-2.5 cm.
• Freeze the interior with praliné anglaise and then cut into strips of 1.5 x 10 cm.
• Prepare the 72% chocolate mousse as described in the process.
• Pipe the chocolate mousse into the silicon mould and press the frozen interior in the mousse.
• Place the silicon mould in the freezer.
• Prepare the cocoa jelly according to the recipe and process.
• Prepare the chocolate Crispy Crunchies base according to the process.
• After freezing the chocolate mousse, remove the desserts from the mould and glaze straight away with the cocoa jelly.
• Then place the dessert on the chocolate Crispy Crunchies base.
• Decorate the dessert with a chocolate Christmas bauble, bells and gold leaf (see photos).