Inspired by the famous french desert, with a little surprise of chili and thyme.

This recipe can be made in about 1 hour if you work fast and accurate, parallel some of the steps, and buy the chocolate sheets in advanced. If you make the chocolate sheets yourself it can make it take a bit longer (as that step takes the longest time to cool down).

Enjoy!

Step 1: Ingredients & Tools

Ingredients:

Pinch of atlantic salt
1 Spoon of soy oil
20gr Butter
185gr Sugar
3 Cups Water
1 Egg
250ml Cream
1 Cup Wild Rice
500gr Hazelnuts Nuts
1 Teaspoon of dried ground chili
400gr Dark chocolate
200gr Milk chocolate Chocolate
4-5 Stalks Thyme
5 gr Cocoa butter

Tools:

Bain Marie
Thermometer
Piping bag

Step 2: Hazelnut Dacquoise

1 egg white
50gr grounded hazelnuts
50gr roasted peeled hazelnuts
20gr sugar
50gr sugar powder
Chopped thyme leafs

In a bowl whisk egg whites until foamy then gradually add in sugar until it’s a stable cream, Fold hazelnut mixture, sugar powder and thyme into the bowl.

spread mixture evenly (~4mm) onto a baking tray lined with parchment paper and Scatter hazelnut halves on top.

Bake in a preheated oven of 160C for 25-30 mins or until browned. leave to cool.

Step 3: Wild Rice Crunch

1/2 glass of wild rice
Oil
100gr Praline mesh
25gr dark chocolate
20gr butter
Pinch of Atlantic salt

Put the rice in a pot with three times water, Cook the rice until it splits.Screen out and Dry the rice, In a pan fry the rice a bit, put on a paper towel to absorb the oil.

Melt the chocolate butter praline and 20gr of fried rice in bain marie, steer until uniformed and pour on the dacquoise.

Put in the refrigerator until cooled for about 20 minutes, then cut into equal rectangles (11cm X 3cm)

Step 4: The Chocolate Sheets

170gr dark chocolate
5gr Cocoa butter
80gr thin chopped dark chocolate

Melt the chocolate and the cocoa butter in bain marie to 50C fold in the thin chopped chocolate and lower the temp to 28C, raise the temp up again to 32C in the bain marie.

Pour the chocolate on a transparent sheet and with another sheet create a even chocolate sheet of about 1mm. Let it sit before it is cools cut rectangles of 11cm X 3 cm, then put in the refrigerator for at least 30 minutes depends on how fast it gets harden.

Step 5: The Chili Chocolate Ganache

125ml whipping cream
75gr dark chocolate
Pinch of dried ground chili

Melt the chocolate and the chili in bain marie, let cool to the room temperature.

Whip the cream and mix small part with the chocolate until it uniform, fold the rest of the cream and move the mixture to piping bag.

this step is a quick one, should not take more than 10 minutes

Step 6: The Milk Chocolate Ganache

125ml whipping cream
60gr milk chocolate
15gr sugar

Use the sugar to create a caramel, cool it in room temperature and grind it to powder.

Melt the chocolate and the caramel powder in bain marie, let cool to the room temperature.Whip the cream and mix small part with the chocolate until it uniform, fold the rest of the cream and move the mixture to piping bag.

same as last step, should not take more than 10 minutes.