Gastronomixs

Chocolate hazelnut ganache

Creation by Atsushi Tanaka, A.T Restaurant, Paris, France. 

Chocolate hazelnut ganache

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Ingredients

210

g

cream

25

g

glucose

25

g

trimoline

100

g

milk chocolate

12.5

g

hazelnut oil

20

g

praline

190

g

butter

Preparation method

  • Combine the cream, glucose, and trimoline with a thermomix set at 70°C until the temperature reaches 45°C.
  • Add the milk chocolate, hazelnut oil, and the praline.
  • Gently fold in the butter and combine into a smooth ganache.

Serving suggestions

  • As part of a dessert, e.g. with chocolate crumble, tonka ice cream, tonka granita, chocolate financier and a chocolate brownie.

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