Creative Innovations.
Delicious Solutions.

Enquire Now
Chocolate Hazelnut Stone

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%)

Make Form & Baking

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

Made With Vivo Products

Block Margarine Compound
PALFFY LACTIS 10

PALFFY LACTIS 10

Using naturally fermented ingredients for delicacy lactic taste while enhancing the natural taste . Soft and fast-melting perfect for achieving light, tender and smooth textures. This is available for bread dough and butter cream. when using for cake dough, need to take note heat stability. It is salted type.

See More Variety of Products
Sweeten Sheet Fat Spread
CLASSICO STLT

CLASSICO STLT

Sweeten puff pastry Fat spread made from 100% Vegetable fats offers a distinctive and naturally sweet, milky flavor enhancing sweet pastries. This is mainly suitable for Danish Loaf.

See More Variety of Products

More Similar Recipes

View All
Loaves & Sweet Buns

Bagel

Croissants & Viennoiserie

Almond Cruffin

Loaves & Sweet Buns

Butter Roll

Loaves & Sweet Buns

Sweet Bun

Want to learn more about our products?

Talk To Us