Chocolate Hazelnut Sweetness

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Directions

1. Crunchy Praline

  1. Melt the Caramelia chocolate gently over a double boiler.
  2. Mix in the praline paste until smooth.
  3. Crush the lace crepes slightly and fold them into the chocolate-praline mixture.
  4. Spread the mixture onto a lined tray and allow it to set at room temperature until firm.

2. Almond Dacquoise

  1. Preheat oven to 170°C (340°F).
  2. Whisk the egg whites with granulated sugar until stiff peaks form.
  3. Sift together the almond powder and icing sugar, then fold gently into the meringue until fully incorporated.
  4. Optionally, fold in a few crushed M&Ms for added texture.
  5. Pipe or spread the mixture onto a lined baking tray and bake for about 20 minutes until golden and firm. Let it cool completely.

3. Caramel Ganache

  1. Heat the cream and honey together until just boiling.
  2. Pour over the chopped Caramelia chocolate and stir until smooth.
  3. Add butter and stir until fully incorporated. Allow it to cool slightly before assembling.

4. Namelaka Milk Chocolate

  1. Bloom the gelatin in a small amount of cold milk.
  2. Heat the remaining milk until warm and dissolve the gelatin in it.
  3. Pour the mixture over the chopped milk chocolate.
  4. Add the cold cream and blend with an immersion blender until smooth. Refrigerate to set slightly.

5. Assembly

  1. Begin with the almond dacquoise as the base.
  2. Spread a thin layer of caramel ganache over it.
  3. Add the crunchy praline layer on top.
  4. Pour the milk chocolate namelaka over the praline layer evenly. Smooth the surface.
  5. Chill in the refrigerator to set for at least 2 hours.

6. Rock Icing & Decoration

  1. Melt the milk chocolate with the neutral oil until smooth and glossy.
  2. Pour over the top of the dessert to create a textured “rock icing” finish.
  3. Sprinkle almond flakes generously over the surface.
  4. Allow to set before slicing and serving.

Recipe Details

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 30 minutes
  • Chill/Set Time: 2–4 hours
  • Total Time: 4 hours
  • Servings: 8–10
  • Difficulty: Medium–Hard

Variations & Substitutions

  • Swap almond dacquoise for hazelnut dacquoise for an extra nutty flavor.
  • Replace Caramelia chocolate with dark or milk chocolate depending on preference.
  • Add a layer of fruit compote (raspberry or cherry) between ganache and namelaka for a fruity twist.

Serving Suggestions

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