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Crunchy praline with Regina 35% milk chocolate, hazelnut praline cream and crunchy flakes.
Salvatore Toma
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Components
1. Rocher
| 360 g | Regina Milk Chocolate |
| 90 g | Hazelnut Paste |
| 500 g | Fine TGT Hazelnut Praline |
| 80 g | Crunchy Flakes |
| 80 g | Fine-grade hazelnut nibs |
Pour into the moulds and leave to slightly harden. Cut and roll, leave to set.
Cover with Regina 35% Milk Chocolate and Crunchy Flakes.
Tips from the chef
A classic recipe, yet with slight adjustments this will become a recipe that can be customised to add variety to your range. Why not switch milk chocolate with dark chocolate and add candied orange paste in order to obtain a dark rocher with a citrusy scent.
Salvatore Toma
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Products in this recipe
-
Hazelnut pasteHazelnut Paste
Premium quality hazelnut paste: only the finest hazelnuts, and uniform roasting.Go to product -
Pralines
Fine TGT Hazelnut Praline
Praline with an intense flavour of premium quality Italian hazelnuts. Completely refined structure for a smooth and delicate texture.
Hazelnut55%Go to product -
Inclusions
Crunchy Flakes
“Crepe dentelle”, thin and crunchy wafer biscuits. Caramel wafer flavour. Ideal as an inclusion or for a rocher effect.Go to product -
Milk chocolate
Regina Milk Chocolate
Couverture chocolate developed through research and experience. Its extraordinary flavour and balance allows it to be used in a wide array of applications.FluidityCocoa
(min)35%Cocoa
butter31%Total
fat38%Go to product
