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Professional
Nutcracker
Made with Raspberry Inspiration
An original recipe by Romain Grzelczyk, chocolatier instructor at L’École Valrhona
3 stepsMakes 10 chocolates (ref. 43885)
Recipe Step by Step
Step01
RASPBERRY INSPIRATION SPRAY MIX
330g RASPBERRY INSPIRATION
170g Cocoa butter
500g Total weight
Melt the ingredients together.
Strain before use.
Temper the mixture at 82/84°F (28/29°C) so it can be sprayed into moulds to give a glossy finish to assembled desserts or artistic pieces.
For a velvety look, heat the mixture to 105/115°F (40/45°C) and spray it onto a frozen mould, or heat it to 82/84°F (28/29°C) and spray it onto a mould cooled to 40°F (4°C).
Strain before use.
Temper the mixture at 82/84°F (28/29°C) so it can be sprayed into moulds to give a glossy finish to assembled desserts or artistic pieces.
For a velvety look, heat the mixture to 105/115°F (40/45°C) and spray it onto a frozen mould, or heat it to 82/84°F (28/29°C) and spray it onto a mould cooled to 40°F (4°C).
Step02
CARAMELISED HAZELNUTS
80g Whole roasted hazelnuts
30g Sugar
10g Mineral water
2g Organic Madagascan vanilla bean
As needed Dry butter 84%
122g Total weight
Lightly roast the hazelnuts at 300/320°F (150/160°C).
Cook the sugar, water, and vanilla at 250°F (120°C).
Pour the hot hazelnuts into the cooked sugar.
Roast the nuts until they have caramelised.
Add a knob of butter to make them easier to pull apart.
Leave them to cool on a marble surface, then store them in an airtight container away from moisture.
Cook the sugar, water, and vanilla at 250°F (120°C).
Pour the hot hazelnuts into the cooked sugar.
Roast the nuts until they have caramelised.
Add a knob of butter to make them easier to pull apart.
Leave them to cool on a marble surface, then store them in an airtight container away from moisture.
Step03
ALPACO 66% HAZELNUT CLUSTERS
85g ALPACO 66%
10g Cocoa butter
120g Caramelised hazelnuts
20g Puffed rice
25g Chopped pistachios
45g Cubed orange confit
305g Total weight
Temper the Alpaco 66% couverture and cocoa butter.
Add the caramelised hazelnuts and puffed rice.
Use a spoon to make small clusters of hazelnuts weighing approx. 3/5g.
Sprinkle with chopped pistachios.
Leave to set and place the orange cubes on top.
Add the caramelised hazelnuts and puffed rice.
Use a spoon to make small clusters of hazelnuts weighing approx. 3/5g.
Sprinkle with chopped pistachios.
Leave to set and place the orange cubes on top.
Assembly and finishing
2000g RASPBERRY INSPIRATION
− Spray a light coating of tempered Raspberry Inspiration inside the nutcracker moulds (ref. 43885).
− Leave to set at 60°F (17°C).
− Coat the moulds with some tempered Raspberry Inspiration couverture.
− Turn the moulds over and let the couverture run off for a few moments, then smooth away any excess.
− Drain the moulds between two rulers.
− Before the couverture sets completely, trim away any excess and apply another layer of couverture.
− Leave to set, then trim away any excess again.
− Briefly place the nutcrackers in the refrigerator, then leave them to set at 61/64°F (16/18°C).
− Next, assemble the two parts by melting them slightly on a hot plate (at 136/140°F or 58/60°C) so that they seal together firmly.
− Leave to set.
ASSEMBLY
− Melt the bases slightly on a heated baking tray and stick a nutcracker on each one.
− Place a few nut clusters around the nutcracker.
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