Preparation

• 1 Hazelnut Slice Method:
• 2 Melt gianduja chocolate, oil and praline paste until it is smooth and free from lumps.
• 3 Fold in feuilletine until all is well coated.
• 4 Place in a half-sheet tray with extender lined with parchment.
• 5 Press down flake mixture until level.
• 6 Leave at room temperature until mousse is ready.
• 7 NOTE: Add a little chocolate to gelatin before adding into chocolate. May add a little whipped cream to chocolate before. May need to melt over a double boiler again before adding remaining whipped cream to ensure there are no chocolate chunks.
• 8 Chocolate Mousse Method:
• 9 Melt chocolate in double boiler.
• 10 Melt gelatin in double boiler.
• 11 Whip cream to a soft peak.
• 12 Add 1/3 of whipped cream to melted chocolate.
• 13 Add gelatin into chocolate.
• 14 Fold in the remaining whipped cream and pour over feuilletine base. Level and make smooth.
• 15 Let set in fridge.
• 16 Candied Hazelnuts:
• 17 1:2 ration sugar to nuts
• 18 Cook sugar to 375°F.
• 19 Keep nuts warm before adding to sugar.
• 20 Pour out on greased wire rack and pull apart quickly.
• 21 Shiny Glaze Method: Strain through chinois before portioning. Combine ingredients.
• 22 Chocolate Sauce Method: Combine ingredients.
• 23 Chocolate Cremeaux Method: (Note: must be completely smooth. Use immersion to make sure cremeaux is free from lumps.)
• 24 Warm milk, cream, sugar, and salt.
• 25 Temper into yolks.
• 26 Put back on stove and cook until 85 degrees Celsius.
• 27 Strain through chinois over chopped chocolates.
• 28 Let sit for one minute then whisk to melt chocolate.
• 29 Portion in half delis and cool.
• 30 Store in fridge.