hazelnut chocolate delice

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• 100g youlk

• 50g Sugar

• 250g milk

• 250g Double Cream

• 350g dark chocolate

• 150g whipped cream

• 200g caramelised hazelnuts (crushed)

method

• weigh all ingredients out

• fill rectangular metal moulds with a layer of caramelised hazelnuts and place into freezer to chill

• heat cream and milk together on a low heat so not to burn or catch

• whisk egg yolk with sugar

• combine hot milk and cream mixture with egg and sugar mix, return back to heat (mix continuously until thickened enough to coat back of spoon

• remove from heat and blend with chocolate to form the base mix of the delice

• pour over hazelnuts from freezer and let set in fridge

• label and store with correct label and allergen label untill needed for service

• to serve warm metal casing with blowtorch and lift off. lovingly top with chunks of honeycomb, a good scatter of soil to one side and a rochet of vanilla Chantilly cream

• allergen advice :- Hazelnuts , cream & egg