Ingredients

500 gr.  Vanini dark chocolate 72%

Method

Prepare the mould and fill to the brim with Vanini dark chocolate 72%. Lightly beat the mould with the base of the spatula to get the air out of the chocolate. Remove the excess and turn the mould upside down on a grid until the shell is completely crystalized.

Ingredients

250 gr.  Cream

10 gr.     Salt

80 gr.    Glucose

80 gr.    Butter

160 gr.   Vanini Aurum (Special Order)

60 gr.    Dextrose

250 gr.  Granulated sugar

Method

Heat cream, butter, dextrose, glucose and salt in the microwave. In a saucepan caramelize the sugar and decoct with the previously made mixture, wait for it to reach below 70 ° C and add the Vanini Aurum. Take back the mould (previously cooled) and fill half of it with the caramel, once cooled.

Ingredients

400 gr.  Fine TGT Hazelnut Praline (Special Order)

100 gr.   Hazelnut Paste (Special Order)

100 gr.   Crunchy flakes (Special Order)

150 gr.   Fine chopped hazelnuts

500 gr.  Single Origin Madagascar Milk Chocolate 40% (Special Order)

50 gr.    Cocoa Butter (Special Order)

500 gr.  Dark Vanini Chocolate 72%

Method

Mix together Fine TGT Hazelnut Praline, Hazelnut Paste, chopped Crunchy flakes and fine chopped hazelnuts. Temper separately the Single Origin Madagascar Milk Chocolate 40% and the Cocoa Butter and add to the mixture. Fill the other half of the mould with the mixture and, once crystallized, proceed by filling the mould with half of the hazelnut praline and close the snack with Vanini Dark Chocolate 72%. Gently beat the mould and cut the excess chocolate. Leave to crystallize at room temperature (18/22 ° C) for about 12/16 hours then unmould the snack.