900 ml milk
1 tablespoon gelatin
500g chocolate (200g dark chocolate, 300g finely chopped hazelnut chocolate)
3 tablespoons oil
Procedure:
Heat the milk with gelatin agar:
Pour the gelatin agar into the milk and heat gently over low heat.
Stir occasionally until the gelatin is completely dissolved.
Add the chocolate and stir until melted:
Once the milk is lukewarm, add the dark chocolate to the mixture.
Stir continuously until the chocolate is completely melted and incorporated into the milk.
Boil the mixture:
Let the mixture boil gently, then reduce the heat and simmer for another 3 minutes, stirring constantly.
Pour into a dish and refrigerate:
Pour the chocolate mixture into a 26x12x10cm or similar heatproof dish.
Let it cool slightly, then transfer the dish to the fridge for 2 hours or the freezer for an hour to set.
Hazelnut and Oil Chocolate Fondant:
In a separate bowl, melt the chocolate with the finely chopped hazelnuts and oil.
Stir until smooth and well combined.
Pour over the chilled dessert and refrigerate again:
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