Stick of White Chocolate and Hazelnut Mousse

How to use decoStick molds with dense product 
STICK OF WHITE CHOCOLATE AND HAZELNUT MOUSSE 

INGREDIENTS

 

PROCEDURE

WHITE CHOCOLAT


 

PURE HAZELNUT PASTE

 

CREAM 35% FATS

GOLDEN JELLIES (BLOOM 190-220)

 

CRÈME FRAÎCHE 35% DE MATIÈRES GRASSES

500g


 

80g

 

350g

4g

 

 

500g

Boil in a casserole the cream with the hazelnut paste, take out from the fire, add up and melt the beforehand softened jelly; add up the chocolate and let it melt. Emulsify the mixture with a mixer and cool down at 30° C.

In the meantime prepare decoStick mould, place the lock on the base, insert supports making them slide until the end of the lock, insert them only for few millimeters into the mould.
Whip the cream maintain it creamy, mix the cooled down composed and pour in decoStick moulds, with pastry bag fill the moulds making well adhere the composed to the moulds walls, and let slightly come out.
Drive inside the support until about half of the mould lenght, with a spatula in parallel of mould, push the composed inside the mould, tilting the spatule, level the mould removing the excess.
Cover with Ideabrill® paper or baking paper, put in the blast chiller at -40° C until the complete product hardening.
When the product il well cooled down, remove the baking paper, remove the lock from the base, and demould. Decorate as you wish.
 

 

 

The packaging Ideabrill® is eco-friendly and Freshness-keeper patented by Esseoquattro Spa.
The tests carried out by the University of Camerino demonstrate that the preservation of foods increases and it has an insulating and protective action against light and air.
Using this type of food wrapping, both in the preparation phase with the decoStick® mould, both during storage before being consumed, it will keep unchanged its characteristics, such as taste, odor, color.
Even frozen, food will come off easily from the wrap without leaving any residue. If you want to know more: www.ideabrill.it

 

 

 

 

11 steps
1/11

Place the black silicone locks on the mould base


2/11

insert supports making them slide until the end of the lock, insert them only for few millimeters into the mould.


3/11

with pastry bag fill the moulds making well adhere the composed to the moulds walls, and let slightly come out.


4/11

Drive inside the support until about half of the mould lenght


5/11

with a spatula in parallel of mould, push the composed inside the mould, tilting the spatule, level the mould removing the excess


6/11

Cover with Ideabrill® paper or baking paper, put in the blast chiller at -40° C until the complete product hardening


7/11

When the product il well cooled down, remove the baking paper


8/11

Retirez le ferme en silicone noir de la base de moule.


9/11

Thanks to the elasticity of the silicone used for the base, the extraction of the individual forms is simple and immediate. If the product is properly cut down, the mould remains perfectly clean, ready to be reused.


10/11

remove the lock from the base, and demould. Decorate as you wish


11/11

Snack of chocolate with nuts and Cremini simply decorated or covered with chocolate or crunchy grains, packaged and presented next to the cash register is a very interesting product for the so-called 'instinctive sale'.