Hazelnut Chocolate


Working Method

Hazelnut Cake Base
  • Whip Tegral Sponge, eggs, and water at high speed for 6 mins.
  • Then, add in oil and Carat Nuxel Hazelnut.
  • Mix well.
  • Spread the batter on baking paper to a height of 4 mm.
  • Bake in an oven at 220˚C for 5 mins with closed damper.

Topfil Cherry
  • Spread a thin layer of the Topfil Cherry on the Hazelnut Cake Base.

  • Mix all ingredients together to form a crumble texture.
  • Bake at 180°C for around 20-25 mins.

Noir Namalaka
  • Warm the milk and pour into Belcolade Origins Noir Papua New Guinea CT.
  • Immediately use hand blender to make a perfect emulsion.
  • Add in the gelatine mass, followed by the cold whipping cream, and mix well.
  • Keep overnight in the fridge 

Chantilly Cream
  • Bring Ambiante, whipping cream and vanilla stick to boil and pour into the Belcolade Selection Blanc CT, mix well using hand blender.
  • Keep in the chiller overnight.
  • The next day, whip the mixture until stiff peak.

Lait Spray
  • Melt all ingredients together until around 40°C-45°C.

About this recipe

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