Snack Bar: Hazelino
Snack Bar: Hazelino — an IRCA recipe in 3 components. Uses Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca.
- melting temperature (crunchy layer, Chocosmart)
- 35 °C
- cooling temperature (crunchy layer, crystallizer)
- 15 °C
- melting temperature (filling, Sinfonia Nocciolato Bianco)
- 45 °C
Ingredients
Crunchy layer
| Ingredient | Quantity |
|---|---|
| Pralin Delicrisp Classic | 1200 g |
| Chocosmart Cioccolato Latte | 800 g |
Filling
| Ingredient | Quantity |
|---|---|
| Sinfonia Nocciolato Bianco | 300 g |
| Nocciolata Hazelnut Cream (IRCA) 5 kg, Bianca | 50 g |
| Unsalted butter 82% fat | 50 g |
Final composition
| Ingredient | Quantity |
|---|---|
| Sinfonia Cioccolato AL Latte 38% | |
| Sinfonia Cioccolato Bianco | |
| Crispies MIX 57405 |
Method
- Crunchy layer
Melt CHOCOSMART MILK CHOCOLATE at 35 degrees and then add PRALIN DELICRISP CLASSIC.
- Crunchy layer
The ratio between Chocosmart and Pralin Delicrisp must always be 40% / 60% of the total product.
- Crunchy layer
Place a sheet of acetate on a rigid plate, and a frame measuring 36 cm x 36 cm and 0.5 cm high, into which 2 kg of mixture will be poured.
- Crunchy layer
Place in a crystallizer at about 15 degrees until completely cooled.
- Crunchy layer
Place a light layer of chocolate on the bottom, once solidified, before cutting it with the guitar.
- Filling
Melt SINFONIA NOCCIOLATO BIANCO at 45 degrees and add the butter and NOCCIOLATA BIANCA.
- Filling
With the help of a guitar, cut rectangles of 2.5 cm x 8 cm.
- Filling
With a pastry bag and a smooth round nozzle no. 8, pipe a spiral of ganache in the center of each bar.
- Final composition
With the help of an enrobing trolley, cover each bar with SINFONIA CIOCCOLATO AL LATTE 38% and, before the chocolate has completely crystallized, while the bars cross the trolley, make a few strips of SINFONIA CIOCCOLATO BIANCO with the help of a bag.
- Final composition
Decorate with CRISPIES MIX 57405.
IRCA recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.