Malted Chocolate Parfait

Hazelnut Butter

• 1
  Roast hazelnuts and blend with oil until smooth.
   

Chocolate Parfait

• 1
  Melt chocolate and add malt extract.
   
• 2
  Whisk aquafaba with sugar to a firm meringue, and whip cream.
   
• 3
  Fold half the meringue into chocolate, then gently fold in the remaining meringue & cream.
   

Hazelnut Praline

• 1
  Toast hazelnuts with liquid smoke, then spread onto a greased oven tray.
   
• 2
  Make a dry caramel by melting half the sugar on medium heat, stir constantly until caramelised (golden).
   
• 3
  Add the remaining sugar until all melted and pour the caramel over the nuts.
   
• 4
  Once set, crush into crumbs. Sprinkle crumbs in small silicone moulds (smaller than the circumference of the glass you’re using.
   
• 5
  Bake lightly, and allow to set into disks at room temp.
   

Hazelnut Parfait Spheres

• 1
  Whisk aquafaba with sugar to a meringue and whip cream.
   
• 2
  Fold together with hazelnut butter and pipe into dome moulds.
   
• 3
  Freeze. Once frozen, take out & quickly join two domes into spheres using a hot spoon.
   
• 4
  Freeze again, then coat in melted chocolate and cocoa butter.
   

Sugar Snap

• 1
  Melt butter and mix all ingredients.
   
• 2
  Chill in the fridge.
   
• 3
  Shape into balls and bake on a silicone mat at 160℃ for 6 minutes, spaced apart, until melted and lightly coloured.
   
• 4
  Remove each one with a palette knife while still hot, place over the curve of the rolling pin to set.
   

Assembly

• 1
  Pipe hazelnut butter around the bottom of the glass, then layer chocolate parfait & chill in the fridge.
   
• 2
  Top with praline disc, hazelnut sphere and finish with sugar snap.