Valrhona Dulcey Chocolate Bar

Name: Valrhona Dulcey Chocolate Bar
Ingredients: Rectangular chocolate bar molds; Dark chocolate; 70 g (¼ cup and 1 Tbsp) whole milk; 28 g (2 Tbsp) egg yolks; 14 g (1 Tbsp) granulated sugar; 154 g (⅔ cup) Basic Custard; 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 1 silver gelatin sheet (or 2 g powdered gelatin, as directed on package); 28 g (1½ Tbsp) inverted sugar; 28 g (2 Tbsp) atomized glucose; 224 g (8 ounces) Valrhona Dulcey; 364 g (1½ cups and 2 Tbsp) heavy cream, chilled; 112 g (1 cup) hazelnuts; 84 g (⅓ cup and 1½ Tbsp) brown sugar; 100 g (⅓ cup and 1½ Tbsp) butter; 84 g (⅔ cup) all-purpose flour; 224 g (8 oz) Dulcey chocolate, melted

Preparation info

Yields
24
servings

Difficulty
Easy

Appears in

Bachour Simply Beautiful

By Antonio Bachour

Published 2014

About

Ingredients

Rectangular Chocolate Bar Shell

Rectangular chocolate bar molds
Dark chocolate

Dessert

Method

Rectangular Chocolate Bar Shell

Chop chocolate into small pieces. The smaller the pieces, the quicker it will melt and temper. Reserve about 25-30% of the chocolate. No need to be exact, you just want enough unmelted chocolate to start the seeding process. Place remaining 70-75% of chopped chocolate in a microwave-safe bowl and microwave on half-power for 4