Yield: 55 pieces; depending on size.
Ingredients - Bottom
|
Pure hazelnut puree: |
80g |
|
250g |
Ingredients - Filling
|
Heavy cream: |
150g |
|
Jasmine tea: |
3g |
|
Zest: |
1 Lime |
|
Maldon salt: |
0.5g |
|
Honey: |
30g |
|
Bulk milk chocolate: |
180g |
|
75g |
|
|
Butter: |
50g |
Preparation
- Combine the hazelnut puree with the tempered milk chocolate. Mix well.
- Using the chocolate mixture and heart shape stencil, create the bottoms. Place the hearts on parchment paper.
*Note: If you are using a thin stencil, it is best to create the bottoms using only chocolate.
Directions
- Bring the cream, tea, zest, salt and honey to a boil.
- Allow to infuse until the mixture reaches approximately 95°F.
- Strain the mixture, and pour over the tempered milk and dark chocolate.
- Add the softened butter. Use a hand blender to make the cream smooth and ready to pipe.
- Use a piping bag with a smooth tip. Pipe a comma on the left half of the bottoms. Then, pipe an opposite comma on the right half. Allow to crystallize for 30 minutes in the refrigerator.
- Bring the centers to room temperature before enrobing in dark chocolate.