Chocolate Hazelnut Stone
Whip cream cheese, sugar, and eggs; mix in flour and cocoa. Bake mudcake base. Caramelize hazelnuts, blend, and freeze praline spheres. Create ganache with chocolate and TOPPING ACE, pipe into mold...
Ingredients
- PALFFY 780LTU 390
- Cream Cheese 350
- Sugar 600
- Egg 420
- Cake Flour 220
- Baking Powder 4
- Salt 2
- Cocoa Powder 120
- Sugar 270
- Roasted Hazelnut 150
- Corn Oil 30
- TOPPING ACE 500 200
- WHITE COMPOUND CHOCOLATE 150
- DARK CHOCOLATE 70
- Gelatine Sheet 6
- TOPPING ACE 500 (Whipped) 310
- Cake Flour 360
- Icing Sugar 140
- Almond Powder 50
- PALFFY 780LTU (Chilled) 180
- Egg 50
- DARK CHOCOLATE 100
- Corn Oil 40
- Almond Nibs 50
- Sugar 300
- Water 375
- Glucose 300
- WHITE COMPOUND CHOCOLATE 300
- Condensed Milk 200
- Gelatine Sheet 22
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