Extra-Bitter Chocolate Crémeux with Hazelnut Dacquoise, Dark Chocolate Crunchy and Milk Chocolate Chantilly

Ingredients	Unit	Quantity
Cream	35	%
Fat	550	gm.
Egg Yolks	120	gm.
Sugar	60	gm.
Vanilla Beans(Split & Scrapped)	1/2	no.
Couveture Milk Chocolate	200	gm.
Extra Bitter Chocolate	250	gm.

Bring the cream, vanilla beans and about half of sugar to boil in a small saucepan. Meanwhile in a bowl, whisk the egg yolk remaining sugar until smooth. Make sure no egg yolk and sugar lumps are still visible.

Pour a quarter of the boiling milk into the egg yolk mixture and whisk quickly. Pour the tempered egg mixture into the heated milk and on low heat stir the mixture to 80⁰C while constantly stirring, using a rubber spatula. Remove from heat and pour into another bowl to stop the cooking process.
Add the chocolates in the mixture and using an immersion blender or whisk make the mixture smooth.

Ingredients	Unit	Quantity
Egg Whites	250	gm.
Caster Sugar	60	gm.
Icing Sugar	150	gm.
Almond Meal	150	gm.
Hazelnut Meal	50	gm.
Crushed Hazelnuts	100	gm.

Make the meringue by pouring the egg whites into the clean bowl of a free-standing mixer fitted with the whisk attachment. Whisk on medium speed for about two minutes, or until white and frothy. Increase the speed and add caster sugar in three parts, to make a stiff, glossy, peaked meringue.

Gently fold the icing sugar, almond & hazelnut meal mixture through the meringue.

Spread over a lined baking tray with parchment paper about 1cm thickness and sprinkle on top with crushed hazelnuts evenly.

Bake in pre-heated oven at 180⁰C/fan for 15-18 minutes.

Ingredients	Unit	Quantity
Hazelnut Paste	270	gm.
Couveture Dark chocolate	105	gm.
Feuilletine	170	gm.

Melt the dark chocolate. Mix with hazelnut paste and fold in the feuilletine at the end. Spread on a tray about 3mm thickness with spatula.

Ingredients	Unit	Quantity
Cream	35	%
Fat	300	gm.
Couveture Milk Chocolate	108	gm.

Break chocolate into small pieces and put in a mixing bowl. Boil cream in a sauce-pan and pour over the chocolate. Stir gently until the chocolate in melted into an even mixture.

Cover with plastic wrap and keep it refrigerated until required.

In a rectangle/square frame roll out dark chocolate crunchy, on top spread a thin layer of chocolate crémeux using a stainless steel spatula, place the hazelnut dacquoise on top, then pour the chocolate crémeux over about 2cm thickness. Tap lightly until smooth and level. Freeze at minus 22°C or below.

Remove the frame and trim off the edges of the cake, desired shape.

Place a couveture milk chocolate rectangle on each cake, pipe milk chocolate chantilly dots on top using a pastry piping bag and round tip, dust with cocoa powder. Place a caramelized golden hazelnut to finish.