Rocher with Tahoon Tops, Festive Flavours

Hazelnut ice cream

• 680 grams whole milk, 3.5% mv
• 110 grams of whipped cream, 35% mv
• 130 grams granulated sugar, standard
• 5 grams of binder (for hot preparation)
• 37 grams skimmed milk powder, 1% mv
• 38 grams of dextrose monohydrate
• 100 grams of hazelnuts
• 4 grams of salt, fine

1. Heat the milk together with the cream to 40 degrees
2. Mix the granulated sugar with the binder, milk powder and dextrose
3. Add the dry substances to the warm dairy and heat through to 85 degrees
4. Chill the ice cream mix back quickly and let ripen for about 8 hours
5. Brown the hazelnuts at 160 degrees for about 17 minutes
6. Fully turn the browned hazelnuts with the salt to a fine paste
7. Add the paste to the ice cream mix and swirl through in a thermoblender
8. Turn into ice cream, pipe into ball mats and freeze

Chocolate dip

• 700 grams of milk chocolate, your choice
• 250 grams of cocoa butter
• 50 grams of peanut oil
• 100 grams hazelnuts

1. Brown the hazelnuts at 160 degrees for about 17 minutes
2. Let the hazelnuts cool and then chop them into coarse crumbs
3. Melt all the chocolate and cocoa butter together
4. Add the oil and mix until smooth
5. Mix the hazelnuts with the melted chocolate and pass the balls through it

Extra requirements

• Gold leaf
• Tahoon Tops

Chef: Hidde de Brabander