Melt the chocolates and cocoa butter together to 115°F, then temper to 80°F
Add the rice cereal and the hazelnuts
Spread to 1.5 mm and leave to crystalize for 12 hrs
Cut into 14 cm x 6 cm
Assembly Method
Temper some Belcolade Selection Amber
Pipe a small amount of chocolate around the perimeter of a mold measuring 155mmX77mmX10mm
Carefully place the crunchy hazelnut praline in the center
Fill the mold with the Belcolade Selection Amber and sprinkle with roasted chopped hazelnuts and sea salt, leave to crystalize for 12 hrs
Unmold and spray with a mixture of 50/50 Belcolade Milk Selection and Cocoa Butter tempered to 80°F
Decoration Method
Pipe a quarter sized dollop of tempered chocolate onto acetate
Use a frozen stamp to imprint the Cacao-Trace logo on top
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