Aurum Snack

Snacks

A crunchy snack with dark chocolate, salted caramel and hazelnut praline cream

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Giancarlo Alosa Find out more

Components

1. Chocolate Shell

500 g Madagascar Dark Chocolate

Prepare the mould and fill to the brim with Madagascan Single-origin 71% Dark Chocolate. Tap the base with a spatula to get rid of any air bubbles. Remove any excess and turn the mould over onto a grill until the shell has completely set..

2. Salted Caramel

250 g	Cream
10 g	Salt
80 g	Glucose
80 g	Butter
160 g	Vanini Aurum Caramel White Chocolate
60 g	Dextrose
250 g	Caster Sugar

Heat the cream, butter, dextrose, glucose and salt in the microwave. Caramelise the sugar in a saucepan and decoct with the cream mixture. When the temperature decreases below 70°C, add the Vanini Aurum Caramel-scented White Chocolate. Chill the mould and then use a pastry bag to fill it half way up with the cooled caramel.

3. Crunchy Hazelnut Praline

400 g	Fine TGT Hazelnut Praline
100 g	Hazelnut Paste
100 g	Crunchy Flakes
150 g	Fine-grade hazelnut nibs
500 g	Madgascar Milk Chocolate
50 g	Cocoa butter drops

Mix the TGT Hazelnut Fine Praline Cream with the Hazelnut Paste, chopped Crunchy Flakes and fine Hazelnut Nibs. Separately temper Madagascan Single-origin 40% Milk Chocolate and the Cocoa Butter before combining them. Fill the other half of the mould with the mixture, and once it has crystallised, insert the hazelnut praline half way up and seal the snack with the Madagascan Single-origin 71% Dark Chocolate. Tap the mould and remove any excess. Leave to crystallise at room temperature (18/22°C) for around 12/16 hours. Remove the snack from the moulds.