PLATING SUGGESTION :
Gianduja shortbread
Dressed in glittery chocolate
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product benefits
- A nostalgic dessert with the delicious taste of chocolate and roasted hazelnuts!
- An enjoyable mix of textures thanks to the crunchiness of the crumble and nuts, and the smoothness of the Gianduja cream.
- An easy-to-use dessert, perfect for personalized plating.
Recipe steps
Step 1
Brush edible gold powder onto half of a round chocolate plate (6 cm in diameter).
Step 2
Place the slab of chocolate on top of the Gianduja Shortbread.
Step 3
Using a hot air gun, melt the chocolate slab evenly.
Step 4
Decorate the plate with a small spoonful of candied orange marmalade, a caramelised hazelnut,
pistachio and hazelnut pieces.
Step 5
Finish the plate by sprinkling the gold powder with a brush.
Chef's tip
To place the gold powder on the chocolate plate, use a stainless steel spatula to make a clear demarcation.
