PLATTING AND PRESENTATION :
Gianduja shortbread,
dressed in glittery chocolate
Recipe created by our Chefs
Yann LE MOAL,
Executive Chef of Traiteur de Paris
Product Advantages
- A retro dessert with the delightful taste of chocolate and roasted hazelnuts !
- A pleasant mixture of textures with the crunchiness of the crumble and dried fruit, and the smoothness of the Gianduja cream.
- An easy-to-use dessert, ideal for personalised presentation.
- Recipe suitable for vegetarian diets.
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 dessert.
Step 3
Using a hot air gun, melt the chocolate slab evenly.
Step 4
Decorate the plate with a small spoonful of candied orange marmelade, 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 clar demarcation.
