Avellana by Adam Thomas | Pastry Arts

Ingredients

• rk chocolate 66%
• 270 g Valrhona Azélia hazelnut milk chocolate 35%
• 270 g heavy cream (36%-38% fat)
• 110 g whole milk
• 300 g heavy cream (36%-38% fat)
• 1 vanilla bean, split
• 15 g confectioners’ sugar
• 2 Cassia cinnamon sticks
• 159 g unsalted butter (83% fat), room temperature
• 90 g raw sugar
• 40 g finely chopped hazelnuts
• 75 g rolled oats
• 2 g fleur de sel
• 170 g all-purpose flour
• 500 g Valrhona dark chocolate 66%
• 2 sheets soft acetate plastic (guitar sheets)
• Cocoa butter, melted and tempered
• Candied hazelnuts, for garnish
• Crystalized chocolate, for grating