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Australia’s most notorious pastry chefs Darren Purchese and Ian Burch don’t believe in death by chocolate. They live by it instead, breathing new life and energy into modern chocolatiering, and promising to show us a few new tricks that will revolutionise our own entertaining. If you eat anything as long as it is brown, this is for you.
Place one slice of bread in the freezer to harden for 30 minutes and lightly toast the other slice. Once toasted, also place in the freezer to harden for 30 minutes.
Remove the slices from the freezer and place into a blender/food processor and blitz until irregular shards/crumbs are formed.
Place half of the pieces into a dehydrator and dry at 45°C for 24 hours.
Reserve in a plastic container at room temperature.
Reserve the remaining pieces in a plastic container at room temperature.
Chocolate Hazelnut Spread Powder:
Loosen the spread with the oil, add the tapioca maltodextrin and crumb until a powder is formed.
Frozen Chocolate Hazelnut Spread Pearls:
Loosen the spread with the oil, spoon beads of the mix into liquid nitrogen and reserve in the freezer.
Spoon some of the dehydrated and soft toast pieces into a bowl. Spoon the powdered chocolate hazelnut spread on top and add the frozen chocolate hazelnut pearls just before serving.
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