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HAZELNUT TOUCHOCO
 

HAZELNUT TOUCHOCO

 An original recipe from L'Ecole Gourmet Valrhona
Category: Cakes and Tarts
Makes 15 servings
Difficulty: Easy
 
 

INGREDIENTS

Crispy Hazelnut Shortbread:
105g butter
105g brown sugar
1g fine salt
80g hazelnut powder
80g crepes dentelle cookies or flake cereals
100g all-purpose flour

Ivoire Vanilla Cream:
1/2 ea Norohy Vanilla Beans
50g whole milk
1g gelatin powder + 5g cold water
85g Ivoire 35%
100g heavy cream

Caraïbe 66% Light Mousse:
140g whole milk
2g gelatin powder + 10g cold water
165g Caraïbe 66%
285g heavy cream

Caraïbe 66% Glaze:
200g Caraïbe 66%
20g grape seed oil or neutral oil or hazelnut oil

 

INSTRUCTIONS

 
Crispy Hazelnut Shortbread:
  • Mix the brown sugar, hazelnut flour, AP flour, salt, the crepes dentelle (or flake cereals), and the seeds of the vanilla bean in the bowl of a stand mixer fitted with a paddle attachment.
  • Cut the cold butter into small cubes. Add the butter to the dry ingredients and mix on slospeed until the mixture comes together to form a ball.
  • Roll between 2 parchment sheets to 4-5 mm thick and cut into rounds that are the same size as your mold (5-6cm). Leave in the freezer 30 to 45 minutes in order to easily peel off the parchment and dough rounds.
  • Place on a parchment lined baking sheet and bake at 320°F (160°C) for about 15 minutes or until golden brown.
 
IVOIRE Vanilla Cream:
  • Bloom the gelatin in cold water.
  • Melt the Ivoire.
  • Heat the milk in a small pot until it simmers. Add the hydrated gelatin.
  • Gradually pour the liquid over the melted Ivoire 35% chocolate. Mix with the immersion blender. Add the cold cream and mix again with an immersion blender, taking care not to incorporate air.
  • Pour immediately into silicone molds in half-sphere 3 cm in diameter.
  • Let crystallize in the freezer.
 
Caraïbe 66% Light Mousse:
  • Soak the gelatin in a large amount of water.
  • Heat the milk to around 50°C and add the wrung out gelatin.
  • Pour about 1/3 of hot liquid over the melted Caraïbe 66% chocolate and mix in order to obtain a smooth, elastic and shiny texture (sign of a started emulsion).
  • When the chocolate mixture reaches 35-40°C, incorporate the whole creamy, frothy cream.
  • Use immediately.
 
Caraïbe 66% Glaze:
  • Melt the Caraïbe 66% chocolate and mix with the grape seed oil.
  • Reheat to 35°C to use.
  • This glaze tolerates freezing very well and can be stored like chocolate. You just need to heat it up to use it.
Assembly and Finishing
  • When the cream demi-spheres are frozen, unmold them.
  • Then place them in the center of the silicone molds where the mousse will be poured.
  • Give the freezer time to make the reduced mousse. Pour the mousse up Caraïbe 66% directly after. Leave in the freezer until it hardens completely.
  • Then prepare the glaze then unmold the mousse. Dip them (using a knife) in the glaze. Deposit then directly on a disc of shortbread. Finish the decor by placing a few hazelnuts chopped in the center of the mousse.
  • Leave the mousse to thaw in the refrigerator before tasting.