Feuillantine Base

Name: Feuillantine Base
Yield: Makes enough for about 80 chocolates
Ingredients: 130 g (4½ oz) fine milk chocolate (35% cocoa solids), finely chopped; 1 quantity Chocolate Cocoa Butter Solution; 75 g (2½ oz) gianduja , finely chopped; 130 g (4½ oz) fine milk chocolate (35% cocoa solids), finely chopped; 25 g (scant 1 oz/2 tbsp) sea salt butter, cut into cubes and at room temperature; 140 g (5 oz) Praline Paste; 90 g (3 oz/scant 1 cup) chopped Piedmont hazelnuts, chopped; 115 g (4 oz) feuillantine wafers

Preparation info

Makes enough for about
80
chocolates

Difficulty
Easy

Appears in

Couture Chocolate

By William Curley

Published 2011

About

These dried and crushed wafers mixed with our praline, Piedmont hazelnuts and milk chocolate give the most fabulous flavour to our chocolates. Be careful not to over-work the mixture, otherwise you will lose some of the texture. Almonds or walnuts also work well.

Ingredients

1 quantity Chocolate Cocoa Butter Solution
130 g (4½ oz)

Vegetarian
Chocolate

Method

Brush a non-stick baking mat with the chocolate cocoa butter solution until it is evenly covered.
Melt the milk chocolate and gianduja in a bowl over a bain-marie (water bath) until it reaches 45°C (113°F). Mix in the praline paste.
Leav