Azélia Rock chocolate hazelnut coating | Valrhona Chocolate
VALRHONA chocolate fèves at the chef’s discretion Hazelnut slivers (optional, to garnish) On each hazelnut coated sponge disc, pipe the AZÉLIA 35% whipp
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Ingredients
- 160 g Egg yolks
- 110 g Caster sugar
- 105 g Plain flour
- 125 g Finely ground hazelnuts
- 70 g Unsalted butter
- 190 g Egg whites
- 70 g Caster sugar*
- 75 g Caster sugar
- 1,5 g Pectin NH
- 65 g Unsalted butter
- 25 g Glucose syrup
- 5 g Water
- 85 g Caramelised cocoa nibs*
- VALRHONA chocolate fèves at the chef's discretion
- Hazelnut slivers (optional, to garnish)
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