After talking to countless Pastry chefs and Chocolatiers who are in search of fillings for chocolates with an extended shelf life, I thought it was time to highlight such filling which may be of use to you. This particular filling contains nougatine which adds a layer of complexity, but the good news is that the nougatine is chopped and therefore rolling it to a thickness of 2 stacked bank cards is not a total necessity. Although on the picture this particular filling is piped into a chocolate bar mold, any shallow type of chocolate mold should work. The filling tilts on the sweet side and therefore I do recommend to use shallow chocolate mold as the flavor balance between the chocolate and the filling will then be optimal. For the molding process I recommend a semi sweet chocolate couverture with a cocoa mass content of 52-58% maximum. Milk chocolate mixed with dark chocolate can also work well and be equally delicious. Using ¾ milk chocolate couverture combined with ¼ dark chocolate couverture will provide good balance. Using bitter chocolate for the molding process will make it hard to properly experience the hazelnut flavor which we all know is a rather expensive ingredient not to be noticed.
Hazelnut & Orange Chocolate Bar
|17 oz||Hazelnut paste, 50% sweetened||500 g|
|3.5 oz||Chopped nougatine||100 g|
|2 oz||Chopped Candied orange peel||60 g|
|For enrobing, as needed||Semisweet chocolate 52-58%||For enrobing, as needed|
- Combine the hazelnut paste with nougatine and candied orange peel and set aside.
- Temper chocolate and proceed as customary.