Chocolate & Espresso Cream Hazelnut Crunch

Melt the JIVARA with the GIANDUJA and stir in the crepe dentelle flakes.



Spread onto a ½ sheet tray. Allow to set, and then cut to the size of the mold.

Soak the espresso beans in cream overnight. Strain, then warm with the sugar.

Dissolve the bloomed gelatin in the warm cream. Portion into 15g rounds.

Whip the egg yolks and sugar.



Bring the cream to a boil, then pour over the melted chocolate.



Pour the ganache over the whipped egg yolk and sugar mixture.



Mix gently together. Use immediately.

Cream the butter, salt, and confectioner’s sugar together.



Mix in the egg yolks.



Add the sifted dry ingredients, and then mix briefly until incorporated.



Chill overnight and then sheet out to 4mm.



Bake at 330˚F (166˚C).

Heat the water, condensed milk, sugar and glucose together.



Add the bloomed gelatin.



Gradually pour over the melted IVOIRE and ABSOLU CRISTAL, and immersion blend to perfect the emulsion.



Add gold powder and brown food color as needed.