224 g Egg
150 g Sugar
130 g Flour
24 g Cocoa Powder
50 g Unsalted Butter
450 g Dark Chocolate
300 g Cream
120 g Egg Yolk
65 g Sugar
1 tbsp Vanilla Essence
200 g Chocolate
75 g Cream
150 g Chocolate
56 g Toasted Hazelnut
60 g Hwa Tai Crackers
30 g Cocoa Powder
Hwa Tai Streusel Cocoa
32 g Butter
32 g Butter
32 g Brown Sugar
24 g Hwa Tai Cracker
8 g Cocoa Powder
32 g Almond Powder
20 g Chocolate
In a pot combine cream and chocolate and let it melt and warm a little bit.
Once fully melted remove it from the heat and let it cool a bit.
In another pot add water ( bain marie) put the bowl on top of the pot and add egg yolk and sugar and beat until the egg triple in size about 6-10 minutes and add vanilla.
Remove from heat.
Combine it with the chocolate mixture by using folding method.
In a bowl combine the chocolate and cream and microwave it until melt .
Once melt let it cool until it become somewhat kind of a paste.
Reserve 14 hazelnut and roughly crush the remaining and also crush the crackers and combine together in one bowl.
Take the chocolate make a ball and insert the hazelnut on the center. Repeat the process until there are no chocolate left and store in freezer for 5 minute. This recipe will make 14 truffle balls.
Melt the remaining chocolate, once melted dip the ball into the chocolate and roll it in the crushed cracker hazelnut bowl (7) and cocoa powder bowl (7)
Hwa Tai Streusel Cocoa Fleur
Combine all ingredient and massage it until well combine.
Spread it on a baking tray and bake for 15 min in 160c oven.
Transfer the struesel into a 5 inch baking pan and press it to make it as a flat disk.
Choll until it is ready to be used.