Hazelnut Crunch Bar

Decoration & Moulding
Belcolade Cocoa Butter 100g
Fat Soluble Color 10g
Belcolade Blanc Selection 28% 125g
Nougat Dure
Glucose 100g
Fondant Sugar 150g
PatisFrance Hazelnut Powder 125g
Butter 12g
Sea Salt 2g
Blanc Intense
Belcolade Blanc Selection 28% 600g
PatisFrance Hazelnut Praline 50% 125g
Nougat Dure 350g
Mini Puffed Rice Cereal 50g


Nougat Dure Method
  • Roast the Hazelnut Powder in oven. Make a blond caramel with the glucose and fondant sugar. 
  • Add the roasted Hazelnut Powder and make it more caramelized. At the end incorporate the butter. 
  • Leave to cool down on a silicone sheet. 
  • Mix & cut into small pieces.

Blanc Intense Method
  • Melt the Blanc Selection to 110°F and temper it. 
  • Add the Pralirex Hazelnut and after mixing add the broken Nougat Dure and mini puffed rice. 
  • Pipe the filling in the shell and leave to crystalize. Close the mold with tempered Blanc Selection.

Decoration and Moulding Method
  • Heat up the Cocoa Butter to 113°F and add the Food color and mix. 
  • Temper it at 86°F and spray in the mold (68°F). 
  • Leave to crystalize and then mold it with tempered Blanc Selection.

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