Professional

Carabar Snack

Made with Noisette 50% - 2257

An original recipe by Romain Grzelczyk

3 steps

Makes 64 pieces

Recipe Step by Step

Hazelnut Chocolate With Éclat D'Or

300g PRALINE NOISETTE 50% CARAMELISE
300g EQUATORIALE LACTEE 35%
120g ECLAT D'OR

Melt the couverture at 115°F (45°C), then mix into the praliné. 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 BEURRE DE CACAO
1.5g fleur de sel

Mix the melted praliné and COCOA BUTTER at 115-120°F (45-50°C), then add the 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 GIANDUJA NOISETTE NOIR 34%
20g ECLAT D'OR

Melt the gianduja at 115-120°F (45-50°C). 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 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.

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