Carabar Snack
Made with Almond Hazelnut Praliné
An original recipe by Romain Grzelczyk
Makes 64 pieces
Recipe Step by Step
HAZELNUT CHOCOLATE WITH ÉCLAT D'OR
Pre-set at 80°F (26°C).
Add the crushed ÉCLAT D'OR and immediately pour into a frame.
Leave to set at 60°F (17°C).
SALTED HAZELNUT PRALINÉ
800g PRALINE NOISETTE 50% CARAMELISE
80g COCOA BUTTER
1.5g FLEUR DE SEL
Pre-set at 80°F (26°C).
Pour immediately into a frame. Leave to set at 60°F (17°C).
DARK GIANDUJA WITH ÉCLAT D'OR
330g DARK HAZELNUT GIANDUJA 34%
20g ECLAT D'OR
Pre-set at 80°F (26°C).
Add the crushed ÉCLAT D'OR and immediately pour into a frame.
Leave to set at 60°F (17°C).
Assembly and finishing
Pour the pre-set Hazelnut Chocolate with Éclat d'Or into a 6mm-tall frame on top of a sheet of confectionery dipping paper covered with a fine layer of milk chocolate.
Leave to set at 60°F (17°C).
Lay a 4mm-thick frame over the first, and pour out the Salted Hazelnut Praliné.
Leave to set at 60°F (17°C).
Add a 2mm-thick frame on top, and pour out the Dark Gianduja.
Leave to set at 60°F (17°C).
Add a 2mm-thick frame on top and pour out the pre-set TULAKALUM 75%. Immediately place a Crystal-Effect 3D Chocolate Sheet (Ref. 13174) on top.
Before the chocolate is completely set, remove the sheet to create a 3D effect.
Use a slicing machine to immediately cut out 22.5cm strips.
Then cut into 8.5cm bars using a knife.
Leave to set at 60°F (17°C) and a 60% relative humidity level.