Dark chocolate with caramel pieces, hazelnuts and almonds
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Nigay’s team
Nigay's team
A recipe proposed by the team of Nigay company located in Feurs, Loire.
Medium
Preparation: 35 min
Rest: 4h
For 2 tablets
Ingredients
355 g dark chocolate
45 g salted butter caramel pieces
20 g chopped hazelnuts
25 g chopped almonds
Directions
Melt dark chocolate until it reaches 35°C.
Let cool while kneading on a marble plate at 20°C.
Heat again to 28°C.
Fill the moulds using a pastry bag. Put upside down on a rhodoid sheet. Tap with a spatula stick to bring down the excess of chocolate.
Keep for 20 min at 4°C.
Sprinkle with caramel pieces, chopped hazelnuts and chopped almonds.
Keep at 10°C for 4h to complete the crystallization of chocolate.
After crystallization, put upside down to unmould.
Keep in a dry place at 10°C.
