Chocolate bar filled with (marshmallow & gianduja)

Here I am again with a new delicious recipe for Mother's Day. I know that during this season, fruit desserts are often offered, especially with strawberries, but since I already have quite a few around here, I wanted to change things up. So here’s a dessert recipe that, wrapped with a pretty ribbon, can also turn into a lovely gift for your mom 😉 Chocolate, marshmallow, gianduja, hazelnuts… all the ingredients are gathered to please her!
 
Equipment :
I used my Kenwood Cooking Chef for the entire recipe (tempering the chocolate and gianduja, making the marshmallow, chopped hazelnuts): code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / gifts worth up to €500, payment in 4 installments without fees possible via Paypal / commercial collaboration.

I used the tablet mold & the piping bags from Guy Demarle: referral code FLAVIE10 to enter at registration for €10 off on your first order / commercial collaboration.

Ingredients :
I used Norohy vanilla extract & Caraïbes chocolate + gianduja from Valrhona : code ILETAITUNGATEAU for 20% off sitewide (affiliate).



Preparation time: 1h10 + crystallization time
For 2 filled tablets :

 Shopping list :
 400 to 450g of dark or milk couverture chocolate
 60g of egg whites
 40g of glucose
 200g of granulated sugar
 10g of gelatin
 2 tablespoons of vanilla extract
 180g of gianduja
 45g of lace crepes
 20 to 30g of roasted hazelnuts
 2 tablespoons of chopped hazelnuts
 Fleur de sel
 
 The chocolate :
 
400 to 450g of dark or milk couverture chocolate
 
 Temper the chocolate according to the desired technique and the couverture used: seeding, tempering curve or of course if you are using a cooking chef you just need to follow the chocolate tempering program to temper it.
 Then, thoroughly line the sides of the tablet molds, let crystallize and spread a second layer to have a thick enough coating. Let crystallize.
 
 The vanilla marshmallow :

 You will have too much marshmallow but it’s difficult to make a smaller quantity than 60g of egg whites. With the leftovers, you can simply pipe small individual marshmallows, let them crystallize, and then coat them with a tant pour tant of icing sugar and cornstarch.

 60g of egg whites
 60g of water
 40g of glucose
 200g of granulated sugar
 10g of gelatin
 2 tablespoons of vanilla extract
 
 Rehydrate the gelatin then squeeze it if you are using sheets and melt it for a few seconds in the microwave.
 Make a syrup at 130°C with the water, glucose, and sugar. When the syrup reaches 115°C, start to gently whip the egg whites. They should be foamy but not stiff. When the syrup reaches 130°C, pour it in a thin stream over the whipped egg whites while continuing to whisk. Add the melted gelatin and vanilla extract and continue to whisk for 2 minutes.
 Pour the marshmallow into a piping bag and pipe it into the chocolate tablets. Let crystallize.
 
 
 
 The gianduja & crispy layer :
 
180g of gianduja
 45g of lace crepes
 20 to 30g of roasted hazelnuts
 
 Gently melt, or better temper the gianduja.
 Spread half of the gianduja over the marshmallow and add the hazelnuts by pressing them slightly.
 
 
 
 Mix the remaining gianduja with the crushed lace crepes and spread the resulting crispy layer over the hazelnuts.
 
 
 
 Finishing touches :

 2 tablespoons of chopped hazelnuts
 Fleur de sel
 
 Close the tablets with the remaining tempered dark chocolate and then add the chopped hazelnuts and fleur de sel. Let crystallize before unmolding and enjoying!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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