Pralined Choc Ices

Snacks

Choc Ice made with milk gianduia, hazelnut praline paste, Cointreau syrup and white chocolate crunchy glaze

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Components

1. Nantais milk chocolate gianduia mixture

200 g	Chiara Milk Chocolate
8 g	Salt
q.b.	Vanilla
200 g	Butter
225 g	Sugar
180 g	Hazelnut flour
300 g	Eggs
70 g	Rice flour
25 g	Cointreau

Melt the chocolate with the butter. Once melted add the flavourings, salt, sugar and hazelnut flour. Mix well and add the liquid eggs. When the mixture is even, add the flours and finally the Cointreau. Pour into the mini moulds with the stick and back at a temperature of 165°C for 13 minutes open valve.

2. TGT natural hazelnut Praline Cream

500 g	Fine TGT Hazelnut Praline
50 g	Cocoa butter drops

Temper the cocoa butter. Add the praline cream and mix well. Glaze the frozen choc ices.

3. Chiara Milk Chocolate and TGT Hazelnut Praline Crunchy Glaze

700 g	Chiara Milk Chocolate
100 g	Cocoa butter drops
200 g	Fine TGT Hazelnut Praline
150 g	Fine-grade toasted hazelnut nibs

Temper the chocolate and cocoa butter separately, then mix together. Add the praline cream and mix well. Add the nibs.

4. Light Cointreau Soak

1000 g	30 bè Syrup
500 g	Water
125 g	Cointreau

Mix all the ingredients together. Soak the product as soon as they are removed from the oven. Glaze with the praline cream and place into the fridge. Make the crunchy glaze, glaze once more and leave them at room temperature.