Yogurt-Hazelnut Candy

Vanilla Ganache:

• Mix cream, glucose syrup, and sorbitol, then heat to 40°C.

• Melt the chocolate and cocoa butter to 34°C.

• Combine the cream mixture with the chocolate and butter, then emulsify.

• Add vanilla seeds and yogurt powder, then emulsify again.

• Pipe at a temperature of 29°C.

Crunchy Layer with Hazelnut Praline:

• Crush the waffle crumbs into a fine fraction.

• Melt the chocolate and cocoa butter to 45°C.

• Combine the melted chocolate with the hazelnut praline paste and temper to 23°C.

• Add the waffle crumbs and salt.

Assembly:

• Paint the mold with tempered gold and black cocoa butter.

• Create the shells (capsules) using Extra-Bitter Guayaquil 64% by Cacao Barry.

• Fill the shells 60% with vanilla ganache and leave for 8–12 hours until fully crystallized.

• Pipe the crunchy layer and leave for a few hours.

• Close (cap) the candies with tempered Extra-Bitter Guayaquil 64% by Cacao Barry.