Copy Kat

Preparation

1. Hazelnut Slice Method:
2. Melt gianduja chocolate, oil and praline paste until it is smooth and free from lumps.
3. Fold in feuilletine until all is well coated.
4. Place in a half-sheet tray with extender lined with parchment.
5. Press down flake mixture until level.
6. Leave at room temperature until mousse is ready.
7. NOTE: Add a little chocolate to gelatin before adding into chocolate. May add a little whipped cream to chocolate before. May need to melt over a double boiler again before adding remaining whipped cream to ensure there are no chocolate chunks.
8. Chocolate Mousse Method:
9. Melt chocolate in double boiler.
10. Melt gelatin in double boiler.
11. Whip cream to a soft peak.
12. Add 1/3 of whipped cream to melted chocolate.
13. Add gelatin into chocolate.
14. Fold in the remaining whipped cream and pour over feuilletine base. Level and make smooth.
15. Let set in fridge.
16. Candied Hazelnuts:
17. 1:2 ration sugar to nuts
18. Cook sugar to 375°F.
19. Keep nuts warm before adding to sugar.
20. Pour out on greased wire rack and pull apart quickly.
21. Shiny Glaze Method: Strain through chinois before portioning. Combine ingredients.
22. Chocolate Sauce Method: Combine ingredients.
23. Chocolate Cremeaux Method: (Note: must be completely smooth. Use immersion to make sure cremeaux is free from lumps.)
24. Warm milk, cream, sugar, and salt.
25. Temper into yolks.
26. Put back on stove and cook until 85 degrees Celsius.
27. Strain through chinois over chopped chocolates.
28. Let sit for one minute then whisk to melt chocolate.
29. Portion in half delis and cool.
30. Store in fridge.