Azélia Rock chocolate hazelnut coating

Made with Cooking Range Azelia 35% milk chocolate

AN ORIGINAL RECIPE BY l’École Gourmet Valrhona

4 steps

Makes 6 plated desserts

To be done the day before:
whipped ganache

To be done on the day:
Soft hazelnut sponge
Crunchy AZÉLIA 35% and
hazelnut coating
Nougatine and cocoa nib

Required utensils:
Cheese grater
6cm-diameter cutter

Recipe Step by Step



Preparation time: 15 minutes
Rest time before use: at least 2 to 3 hours

110 g Whipping cream 35% 
10 g Glucose syrup 
10 g Invert sugar or honey 
165 g AZÉLIA 35% chocolate 
295 g Whipping cream 35% 

Slowly pour the mix (cream, invert sugar and glucose) onto the melted AZÉLIA 35% chocolate. Mix in the centre to form a shiny, elastic texture
– this is a sign that you are starting to make an emulsion. Maintain this texture throughout the mixing process.
Continue, adding the liquid little by little. Start mixing by hand, then using a hand blender. Set aside.
Mix the ganache with the cold whipping cream.
Leave to set in the refrigerator for at least 2 or 3 hours before whisking.
The texture must be firm enough for the mousse to be used in a piping bag.


Preparation time: 20 minutes
Rest time before use: 25 minutes

160 g Egg yolks
110 g Caster sugar
105 g Plain flour
125 g Finely ground hazelnuts
70 g Unsalted butter
190 g Egg whites
70 g Caster sugar*
*See the nutrition tip section at the end of the recipe for an alternative to the sugar.

Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk. In the meantime, melt the butter and set aside. Sift together the flour and finely ground hazelnuts. Beat the egg whites until they form soft peaks, while slowly adding the sugar. Mix part of the beaten egg white with the yolks and sugar. Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites. Finally, add the melted butter. Bake at 180°C on a tray with a stainless steel frame for 25 minutes. Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.


Preparation time: 5 minutes

400 g AZÉLIA 35% chocolate 
60 g Grape seed oil
60 g Caramelised hazelnuts

Melt the AZÉLIA 35% chocolate and add the other ingredients to it.
Soak the soft hazelnut sponge discs (made in the previous step) in this mix.
Leave to set on a rack and store in the refrigerator.


Preparation time: 15 minutes
Rest time before use: 10 minutes

75 g Caster sugar 
1,5 g Pectin NH 
65 g Unsalted butter 
25 g Glucose syrup 
5 g Water 
85 g Caramelised cocoa nibs* 
*See the Chef’s tip sectio at the end of the recipe for an alternative to cocoa nibs.


Thoroughly mix the pectin NH and sugar. Heat the water, glucose and butter together. When the mixture reaches 45°C, add the pectin and sugar mix. Bring to the boil then add the caramelised cocoa nibs. Spread thinly and evenly between 2 sheets of baking paper. Set the oven to 180°C to bake until the nougatine turns a amber caramel colour. Take out of the oven, cut into 4cm diameter discs. Leave to cool on a rack.

Assembly and finishing

VALRHONA chocolate fèves at the chef’s discretion
Hazelnut slivers (optional, to garnish)

On each hazelnut coated sponge disc, pipe the AZÉLIA 35% whipped ganache using a fluted nozzle. Place a sesame nougatine decoration on each dessert, along with hazelnut slivers. Using a cookie cutter, arrange some chocolate powder at the bottom of the dish. To make your own homemade chocolate powder, grate your choice of chocolate fève using a cheese grater. Place a dessert on each plate.


 Nutrition tip

When making the soft hazelnut sponge, you can replace the sugar with unrefined sugar such as muscovado, to add some extra charm to the recipe.