Name: California Raisin Hazelnut Chocolate Bar
Ingredients: 100 g 35% Ivoire White chocolate; 100 g 32% Dulcey Blonde chocolate; 100 g 35% Equatoriale Lactee milk chocolate; 300 g hazelnut gianduja; 30 g whole hazelnuts, toasted and chopped; 50 g granola; 40 g feuilletine, chopped; 100 g California Natural Raisins, chopped; 200 g 35% Equatoriale Lactee milk chocolate

AuthorCalifornia Raisins

Rating

TAI CHIEN LIN | SINGAPORE NATIONAL CULINARY TEAM, PASTRY CHEF, IGEHO 2013

California Raisin Hazelnut Chocolate Bar

Yields1 Serving

Hazelnut California Raisin Chocolate Bar

100 g 35% Ivoire White chocolate

100 g 32% Dulcey Blonde chocolate

100 g 35% Equatoriale Lactee milk chocolate

300 g hazelnut gianduja

30 g whole hazelnuts, toasted and chopped

50 g granola

40 g feuilletine, chopped

100 g California Natural Raisins, chopped

200 g 35% Equatoriale Lactee milk chocolate

METHOD

Melt all chocolate and temper them separately.

Pour 100g milk chocolate, 100g blonde chocolate and 100g white chocolate into chocolate bar mould, one after another: the milk chocolate at the bottom, blonde chocolate in the middle, and white chocolate on top.

Melt and temper the hazelnut gianduja.

Fold in chopped hazelnuts, granola, feuilletine and California Raisins.

Pour filling onto chocolate mould. Once the filling is crystalised, seal the chocolate bar with 100g milk chocolate.

CategoryDesserts, Sweets

Ingredients