Why do you enjoy working with Pacific Gourmet?:
They have a great selection of chocolate!
Do you have a recipe to share with the Pacific Gourmet Community?:
Chocolate Hazelnut Crunch
24oz Chocolate, 64% Manjari
4c Hazelnut praline paste or Nutella
24oz Milk Guanduja
8oz Chocolate, 64% Manjari
32oz Heavy cream
First make the base; Melt 24oz chocolate, add Praline paste and mix until combined. Add Feuilitine, mix until it’s evenly covered. Line a half sheet tray with partchnent paper. Using a 1/2 sheet pan extender, spread the mixture evenly to create a base within the extender. Place in the fridge to chill.
Ganache; Place chopped chocolates and cubed butter in a large heat proof bowl. Heat cream, do not bring to boil. Pour hot cream over chocolate mixture. Allow to sit/melt for a moment, then stir until smooth. Pour ganache over chilled base, then returns to fridge. Let chill until completely set. Remove from pan extender & enjoy.