Chocolate Hazelnut Stone

Ingredients & Process

Ingredient	Baker's %
PALFFY 780LTU	390 (18.5%)
Cream Cheese	350 (16.6%)
Sugar	600 (28.5%)
Egg	420 (19.9%)
Cake Flour	220 (10.4%)
Baking Powder	4 (0.2%)
Salt	2 (0.1%)
Cocoa Powder	120 (5.7%)
TOTAL	2106 (100.0%)

Ingredient	Baker's %
Sugar	270 (60.0%)
Roasted Hazelnut	150 (33.3%)
Corn Oil	30 (6.7%)
TOTAL	450 (100.0%)

Ingredient	Baker's %
TOPPING ACE 500	200 (27.2%)
WHITE COMPOUND CHOCOLATE	150 (20.4%)
DARK CHOCOLATE	70 (9.5%)
Gelatine Sheet	6 (0.8%)
TOPPING ACE 500 (Whipped)	310 (42.1%)
TOTAL	736 (100.0%)

Ingredient	Baker's %
Cake Flour	360 (46.2%)
Icing Sugar	140 (17.9%)
Almond Powder	50 (6.4%)
PALFFY 780LTU (Chilled)	180 (23.1%)
Egg	50 (6.4%)
TOTAL	780 (100%)

Ingredient	Baker's %
DARK CHOCOLATE	100 (50.0%)
Corn Oil	40 (20.0%)
Almond Nibs	60 (30.0%)
TOTAL	200 (100.0%)

Ingredient	Baker's %
Sugar	300 (20.0%)
Water	375 (25.1%)
Glucose	300 (20.0%)
WHITE COMPOUND CHOCOLATE	300 (20.0%)
Condensed Milk	200 (13.4%)
Gelatine Sheet	22 (1.5%)
TOTAL	1497 (100.0%)

Ingredient	Baker's %
Desiccated Coconut
Diced Mudcake (Coated in shiny powder)

Make Form & Baking

1
Whip PALFFY 780LTU, Cream Cheese and Sugar till smooth.
2
Add Egg and continue mixing till fully incorporated.
3
Add Cake Flour, Baking Powder, salt and lastly Cocoa Powder. Mix well.
4
Pipe dough on tray and smooth it out.
5
Bake at 170°C/170°C for 35 minutes.
6
Cook half amount of Sugar, keep stirring and add the other half. Cook until liquified.
7
Add Roasted Hazelnut in pot, stir. Remove from heat and transfer to a tray and let it cool for about 2 hours in room temperature.
8
Break into parts and use food processor to grind the caramelised hazelnuts.
9
Add Corn Oil into food processor and continue mixing till smooth.
10
Pipe Praline into half sphere silicone mould of 2cm diameter x 1cm height.
11
Freeze for 3 hours.
12
Boil TOPPING ACE 500 (Cream), add Gelatine Sheet and melt it.
13
Pour boiled mixture into WHITE COMPOUND CHOCOLATE(Chopped) and DARK CHOCOLATE, stir well and make sure chocolates are melted.
14
Fold in TOPPING ACE 500 (Whipped) and mix well.
15
Pipe Ganache in round stone shaped mould of 4.5cm diameter x 2.5cm height.
16
Add frozen Praline, pipe more Ganache and flatten the top. Freeze for 3 hours. Making Ganache+Praline combo.
17
Pour Cake Flour, Icing Sugar and Almond Powder into mixer and stir in low speed.
18
Add chilled Margarine (PALFFY 780LTU) and continue mixing.
19
Add Egg and mix till there is no lumps.
20
Roll dough out and put in chiller for 3 hours to set.
21
Cut out the dough with round mould of 6cm.
22
Bake at 170°C/170°C for 15 minutes.
23
Microwave Corn Oil and DARK CHOCOLATE for 2 minutes to melt.
24
Add Almond Nibs and stir to mix well.
25
Boil Water and Glucose to make Glucose Syrup.
26
Cook and caramelise Sugar. Add Glucose Syrup in and boil the mixture to make Caramelised Syrup.
27
Microwave WHITE COMPOUND CHOCOLATE for 90 seconds to melt.
28
Add soaked Gelatine Sheet and Condensed Milk to WHITE COMPOUND CHOCOLATE (Melted). Pour boiled Caramelised Syrup, stir well to melt the mixture until smooth.
29
Filter the Caramel Glacage and keep at temperature of 28°C-30°C.
30
Assemble
31
Place Almond Sable, prepare for assemble.
32
Cut Chocolate Mudcake using 4.5cm round mould. Dip in the Nutty Coating and make sure to cover the sides. Remove excess and place on Almond Sable.
33
Pour Caramel Glacage on Ganache+Praline combo. Dip it in Desiccated Coconut and add on top of mudcake.
34
Lastly, place Diced Mudcake (coated in shiny powder) on top as decoration.

Made With Vivo Products

Non Dairy Cream

TOPPING ACE EXCELLENT ST

Higher sweetness than YC-ACE-E. High Volume after Whipping Suitable for Cake Decoration

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Sheet Margarine Compound

CLASSICO LACTIS30

Using natural fermented ingredients with highest lactic butter for delicacy lactic taste while enhancing the natural taste. This is available for croissant items instead of butter sheet.

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Soft Serve Ice Cream