AZELIA ROCK - CHOCOLATE & HAZELNUT

Slowly pour the mix (cream, invert sugar and glucose) onto the melted AZÉLIA 35% chocolate. Mix in the centre to form a shiny, elastic texture – this is a sign that you are starting to make an emulsion. Maintain this texture throughout the mixing process.
Continue, adding the liquid little by little. Start mixing by hand, then using a hand blender. Set aside.
Mix the ganache with the cold whipping cream.
Leave to set in the refrigerator for at least 2 or 3 hours before whisking. The texture must be firm enough for the mousse to be used in a piping bag.

Whisk the egg yolks. Add the sugar. Whisk by hand or in a food processor until the mix whitens and doubles in volume, creating a thick and smooth cream which flows in ribbons and falls back to the mixture leaving folds when you raise the whisk. In the meantime, melt the butter and set aside.
Sift together the flour and finely ground hazelnuts.
Beat the egg whites until they form soft peaks, while slowly adding the sugar.
Mix part of the beaten egg white with the yolks and sugar.
Add the sifted flour and powdered hazelnut to the mix, then the remaining egg whites.
Finally, add the melted butter.
Bake at 180°C on a tray with a stainless steel frame for 25 minutes.
Cool, then use a plain round 6cm cutter to cut the sponge into discs. Store in the refrigerator.

Melt the AZÉLIA 35% chocolate and add the other ingredients to it.
Soak the soft hazelnut sponge discs (made in the previous step) in this mix.
Leave to set on a rack and store in the refrigerator.

Thoroughly mix the pectin NH and sugar.
Heat the water, glucose and butter together. When the mixture reaches 45°C, add the pectin and sugar mix.
Bring to the boil then add the caramelised cocoa nibs. Spread thinly and evenly between 2 sheets of baking paper.
Set the oven to 180°C to bake until the nougatine turns a amber caramel colour.
Take out of the oven, cut into 4cm diameter discs. Leave to cool on a rack.