Acidulé | Van Houten
Reduced sugar Chocolate Bark with Hazelnut Streusel, Gianduja Praliné Cream, Lemon Sorbet, and White Chocolate Mascarpone. Perfect for a sweet and zesty treat!
Ingredients
- 140 g 82% butter
- 140 g brown sugar
- 140 g hazelnut flour
- 15 g corn starch
- 90 g cake flour
- 30 g CP
- 2 g powdered gelatine (180 bloom)
- 12 g cold water
- 225 g 35% cream
- 200 g PRA
- 120 g GIA
- 158 g water
- Heat to 50°C (122°F).
- 10 g invert sugar
- 75 g sugar
- 37 g powdered glucose
- 2 g sorbet stabilizer
- 125 g fresh lemon juice
- 115 g fresh lemon juice
- Warm.
- 48 g sugar
- 60 g egg yolks
- 200 g GIA
- 4 g NCB-HD706
- Q.S.
- NAN-CR-HA3714
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