|Cacao Barry "Alto El Sol" Origin Chocolate||300g|
Fill 1/4 of the sphere.
|Callebaut pure hazelnut paste||75g|
|Regroup the caramelized hazelnuts from the praliné maison before mixing and add 1 vanilla bean.|
|Cacao Barry "Ghana" milk chocolate||277g|
|Cacao Barry "Tanzania" dark chocolate||55g|
|Cacao Barry "Arriba" milk chocolate||111g|
|Crunched and roasted hazelnuts||100g|
|Cacao Barry Pailleté Feuilletine||100g|
|Cacao Barry "Blanc Satin" white chocolate||150g|
Put a disc of Crispy Cassonade on the plate, pour on a circle of cut chocolate with 10% oil.
Fill 1/4 of the Chocolate Jelly, the the Liquid Praliné and the Caramelised and Crunched Hazelnuts.
On top the vanilla ice cream and glaze all the above components with the chocolate emulsion. Decorate with a golden hazelnut and a gold leaf.