Michel Cluizel - La Laguna Crunch

Recipe created by Bruno Le Derf

la manufacture du goรปt

Bonbon/Chocolate bars

LA LAGUNA crunch recipe for about 200 dark oval Façonnables®

Bitter La Laguna ganache 400 g Cream 40 g Inverted sugar syrup 15 g Sorbitol 20 g Sugar 180 g La Laguna Plantation 70% dark couverture 100 g La Laguna Plantation cocoa paste Boil the cream, the inverted sugar syrup, the sorbitol and the butter.Pour over the chocolates and whisk together. When the ganache reaches 25°C, pipe into the moulds filling them halfway. Leave to crystallise at 16°C.

Bruno Le Derf MOF in 2007 Chocolate-maker

Finishing touch 1kg Yzao 70% dark couverture chocolate 150 gr Croustilline® Mix the Croustilline® with the tempered couverture chocolate. Coat like a hazelnut truffle.

La Laguna Plantation 70% dark couverture La Laguna Plantation cocoa paste “Hazelnut heart” Gianduja Yzao 70% dark couverture chocolate Croustilline®

ref. 20480 ref. 20809 ref. 21105 ref. 20094 ref. 21007

Gianduja mixture 500 g Gianduja “Cœur de Noisettes” 50 g La Laguna Plantation cocoa paste elt the cocoa paste and combine with the melted gianduja. Bring the M mixture to 30°C and pipe on top of the ganache.

Coating Gianduja mixture

Manufacture Cluizel - august 2019

Bitter La Laguna ganache

MANUFACTURE CLUIZEL Avenue de Conches • Damville • 27240 Mesnils sur Iton • France • tél. +33 (0)2 32 35 60 00 • fax +33 (0)2 32 34 83 63 • www.cluizel.com SAS au capital de 1 000 000 € • SIRET 603 650 094 00023 RCS Évreux • NAF 1082 Z • TVA intra-communautaire : FR 64603650094