TAI CHIEN LIN | SINGAPORE NATIONAL CULINARY TEAM, PASTRY CHEF, IGEHO 2013
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
1
Melt all chocolate and temper them separately.
2
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.
3
Melt and temper the hazelnut gianduja.
4
Fold in chopped hazelnuts, granola, feuilletine and California Raisins.
5
Pour filling onto chocolate mould. Once the filling is crystalised, seal the chocolate bar with 100g milk chocolate.
Ingredients
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