Chocolate madness

It has a rather long elaboration. What takes most of the time is the snack on top of false nougat: a creamy chocolate with hazelnut praline.

To make the praline, put the toasted hazelnut in a pot with 40% of its weight in sugar. Cover with the cream, cover, and leave it on a small fire for about 8 hours. I then switch off and let it sit all night. The next day, another 5 hours on the fire and rest. Check every now and then that it does not stick. Use a saucepan with high bottom. and possibly placed on a flame diffuser, or on the corner of the stove, to allow it to infuse at low temperature for a long time without burning.

Once ready the infusion, bland it all. The proportion of sugar depends on your taste and usage. You can adjust while blending.

For the false nougat:

Once you have the hazelnut’s praline,  mix it in a bowl with the chocolate (melted in bain-marie) and butter ( room temperature ). You can then leave it in the fridege but at the time of serving this compound must be at room temperature to be able to mix with paillete feuilletine (a crispy pastry type wafer crumbled).

For the chocolate mousse, melt the chocolate in bain-marie. Whip the egg yolks with half the sugar. Heat 140 gr. of cream and dissolve the gelatin  sheets (once hydrated in water and ice for at least 30 min.). Whip the remaining cream with the remaining sugar and add all the elements (the chocolate at room temperature ) mixing in a circular motion from the bottom – up.  Distribute into molds and in the refrigerator for at least 5 hours.

For the chocolate crisp, mix all the ingredients into the mixer along with the melted butter. Let it then rest in the refrigerator for a few hours. Roll out the dough on a silicone mat for baking, giving the shape you want with a spatula and cook in the oven at 160 degrees for 6-7 minutes.

For the creme anglaise of milk chocolate:

In thermomix, add the cream, milk, sugar and egg yolk. Schedule 8 min. about 80 degrees. When it begins to thicken, add the chocolate.Turn off and let cool in the fridge.

I’m sorry about any mistakes I may have made, English is not my first Language

22. March 2012 - admin
Categories: desserts | Tags: chocolate 4 ways, chocolate crisp, chocolate custard cream, chocolate en textura, chocolate lacteo, chocolate mousse, chocolate negro, chocolate nougat, cioccolato in texture, cobertura de chocolate, crema de chocolate, crema di cioccolato al latte, falso torrone, falso turron de havellanas, follia di cioccolato, lingua di gatto al cacao, mousse di cioccolato fondente, pailletè feuilletine, pralinè di noccioline, tejas de cacao | 1 comment