CREATION HÅKAN MÅRTENSSON

CALLEBAUT® AMBASSADOR
130 BONBONS

ALL-ROUND – CONFECTIONERY

HAZELNUT
X2
HAZELNUT GIANDUJA FINISHING AND PREPARATION
Ingredients Preparation Make shells in advance with Callebaut ® Finest Belgian
Milk Chocolate 823-XX-XXX in demi sphere/pebble
300 g blanched hazelnuts Roast in oven at 180°C shaped moulds, sprayed before through net. Fill half
for 20 mins. Stir after of shells with hazelnut ganache. Fill up with hazelnut
10 mins. Let cool down. gianduja. Let set overnight. Close bonbons with
Mix in Robot Coupe Callebaut® Finest Belgian Milk Chocolate 823-XX-XXX.
until paste. Remove from mould.
40 g cocoa butter Heat until just melted.

260 g confectioner’s sugar Add. Hand blend until

200 g Callebaut ® Finest homogeneous.
Belgian Milk Chocolate
823-XX-XXX “HAZELNUT IS BY FAR MY
10 g salt
1/3 Tahitian vanilla bean
FAVOURITE FLAVOUR. AS A
KID IN SWEDEN I PICKED THEM
Temper the gianduja.
STRAIGHT FROM THE TREES.
THE TAHITIAN VANILLA AND THE
HAZELNUT GANACHE TOUCH OF SALT REALLY BRING
Ingredients Preparation OUT THE HAZELNUT FLAVOUR.”
225 g heavy cream Bring to a boil. Let - HÅKAN MÅRTENSSON -
15 g trimoline infuse for 10 mins.
1/5 Tahitian vanilla bean Bring to a boil. Sift
cream through chinois.

250 g Callebaut ® Finest Pour over half of

Belgian Dark Chocolate previous mixture. Stir.
811-XX-XXX Pour over second half
50 g hazelnut gianduja of liquid. Stir. Emulsify.

Let cool down to 30°C.

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