Crispy Chocolate Wafer
A super-crispy hazelnut and cocoa wafer, easy to make in bulk and shape while still warm. Created by Angelo Autiero, Hofstede de Blaak, Tilburg.
ā±ļø Prep: 15 minš³ Cook: 10 min
Nutrition
per 1 piece155
Calories
1g
Protein
15g
Carbs
11g
Fat
Ingredients
| 100 g | glucose |
| 400 g | sugar |
| 30 g | cocoa powder |
| 280 g | hazelnut powder |
| 250 g | butter |
Instructions
- Combine all ingredients in a pan and heat to 106Ā°C, using a thermometer.
- Roll the resulting dough out as thin as possible between two sheets of baking paper.
- Bake at 160Ā°C for 10 minutes.
- Punch out or shape the wafer while still warm and pliable.
- Store in an air-tight container, preferably with silicone granules.
Serving suggestions: As a component in a Dame Blanche or banana split, as a friandise, or in a dessert with yuzu gel, a chocolate fritter and yuzu panna cotta.
(Makes about 1000 g.)