Chocolate rasberry crunch

Chef Olivier Mahut

By Pastry Chef Instructor – Le Cordon Bleu Paris, celebrating their 120th anniversary

Serves 14 INGREDIENTS

Hazelnut crunch 55g milk chocolate 22g butter 110g praline paste 110g hazelnut paste 110g feuillantine (crushed Gavotte crêpes) 45g toasted hazelnuts, finely chopped Double textured raspberry 400g raspberry purée 160 ml water 130g sugar 6 gelatin sheets Chocolate rectangles 200g dark chocolate 70% Milk chocolate ganache 375 ml whipping cream 300g milk chocolate, melted Garnish