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YOU WILL NEED :
2000 g EXTRA BITTER 61%
700 g Dark chocolate hazelnut Gianduja 34%
70 g Turrón de xixona
40 g Black grapes
30 g Candied sesame
120 g Almond streusel
2960 g Total weight
Recipe Step by Step
Step01
CANDIED SESAME
300 g Sesame seeds
150 g Caster sugar
50 g Mineral water
500 g Total weight
Heat the sugar and water to 245°F (118°C), add the sesame, let the seeds candy and toast them in the oven at 300°F (150°C) for 12 minutes.
Step02
ALMOND STREUSEL
300 g Brown sugar
300 g Strong white bread flour
300 g Almond flour
300 g Butter
1200 g Total weight
Mix all the flours using a flat beater and add the cold cubed butter.
Leave to candy then, once amalgamated, shape into tubes and freeze.
Grind down then store in the freezer.
Leave to candy then, once amalgamated, shape into tubes and freeze.
Grind down then store in the freezer.
Assembly and finishing
Coat the molds with a generous helping of tempered EXTRA BITTER 61%.
Temper the Gianduja at 75°F (24°C) and add the various ingredients (streusel, grapes, sesame, ground peanuts and turrón pieces).
Fill the lined molds and leave to set at 60°F (15°C).