CHOCOLATE AND HAZELNUT “GLUTEN FREE”
LIGHT CHOCOLATE MOUSSE
257gr Water
5gr Gelatin Sheets “Silver
3gr Garrofin Gum
1gr Salt
250gr Chuncho Milk 36 %
76gr Egg White
38gr Inulin
Soak the gelatine leaves in cold water, melt.
Heat the water to 20ºC, add the gelatine, garrofin gum and salt. Grind with turmix.
Melt chocolate at 45ºC and add little by little with turmix.
Beat the egg whites 3 minutes, add the inulin and beat for another 4 minutes.
Add to the previous mixture at 30ºC.
Pour into molds.
HAZELNUT CREAM
9gr Gelcrem Caliente
123gr Water
29gr Chuncho Milk 36%
87gr Praline Hazelnuts 50%
2gr Liquid Lecithin
Mix the gel cream with a little water.
Boil the remaining water and pour over the previous mixture.
Check if it has reached 85ºC, if not, return to the pan until it reaches 85ºC.
Add the chocolate to melt. Add the lecithin and praline.
Emulsify and place in the desired molds.
Freeze.
CHOCOLATE PASTE COOKIES
74gr Whole Egg
25gr Inulin
33gr Rice Flour
64gr Egg White
29gr Cocoa Paste
20gr Coconut Oil
1gr Natur Emul
Heat the coconut oil to 30ºC and add the natur emul.
Heat the eggs to 40ºC and mix with turmix. Add the cocoa paste and the previous coconut oil mixture. Emulsify with turmix.
Beat the egg whites 3 minutes and add the inulin. Beat 4 minutes more.
Mix the two preparations together.
Place the mixture on a silicone baking sheet and bake at 160°C for 6 minutes.
CHOCOLATE GLAZE AND HAZELNUT PASTE
350gr Chuncho Milk 36%
70gr Hazelnut Paste
35gr Cocoa Butter
70gr Hazelnut
Toast and chop the hazelnuts.
Melt the chocolate at 45°C, add the cocoa butter in paste form or at 31°C.
Mix with the hazelnuts.
Use at 35ºC.
CHOCOLATE AND HAZELNUT “GLUTEN FREE”
25gr Cane Sugar
1gr Golden Colorant
Caramelize the hazelnuts.
Place a little mousse in the molds, then place the cream in the center, place the mousse again and place the cookies.
Frost.
Dip the cake in the glaze at the temperature indicated.
Decorate with the golden coloring, a little of the hazelnut cream and the caramelized hazelnut.
