Recipes: Cavallino - Carmelo Sciampagna

Melt the Callebaut cocoa butter at 45°C and add it to the Papouasie milk chocolate, temper add pralinato and hazelnut paste, dry caramel and ground hazelnut Piemonte I.G.P. crispy biscuits.

Heat up the glucose, add the sugar, let the compound melt and lightly caramelize. Spread the compound between two silicone baking sheets as thinly as possible and when it has cooled down, use the cutter to ground it.

In the mixer bowl with the leaf tool beat in butter and sugar, add sieved flour, ground hazelnut powder, baking powder and salt. Chill dough in the fridge for a while, roll out at a thickness of 5 mm and bake at 155 ° C for 20 minutes. Let the biscuit cool down and then use cutter to ground it.

Heat up the cream with the glucose and pour onto the two types of chocolate and emulsify. At 30°C add liquid butter and keep on emulsifying.

Infuse the vanilla berries in cold cream for 12 hours. Heat up the cream with glucose and pour it on to the chocolate at 30°C add tempered cocoa butter and liquid butter, emulsify and pour on to the dark chocolate ganache .