Unwrap - Premium Hazelnut Ganache Chocolate With French Biscuit

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Gifting is an art, and at Unwrap Happiness, we perfect it with confections that exude elegance and taste. Inspired by India’s rich culinary traditions, our handcrafted treats are made with the finest ingredients—smooth cocoa, aromatic teas, and delicately roasted nuts. Whether for festive celebrations, corporate tokens, or cherished personal gifts, our thoughtfully curated hampers transform every moment into a luxurious experience.

 Manufacturing Process:

Step 1: Preparing the Hazelnut Ganache

1. Roast Hazelnuts (if not pre-processed):

   • Roast hazelnuts at 160°C (320°F) for 10-12 minutes to enhance flavor.

   • Blend into a fine hazelnut paste.

2. Melt Dark Chocolate:

   • Use a double boiler or tempering machine to melt couverture chocolate at 45-50°C (113-122°F).

3. Heat Cream and Sugar:

   • Warm heavy cream and glucose/invert sugar until just below boiling.

4. Emulsify:

   • Gradually mix the hot cream into the melted chocolate.

   • Add hazelnut paste and butter for a silky texture.

   • Stir gently until fully incorporated.

5. Cool and Set:

   • Let the ganache cool to room temperature (ideally 18-20°C) before piping.

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Step 2: Preparing the French Biscuit (Feuilletine) Layer

1. Make Biscuit Dough:

   • Cream butter and sugar.

   • Add eggs, then fold in flour, baking powder, and salt.

2. Bake the Biscuit:

   • Spread thinly on a baking sheet.

   • Bake at 180°C (356°F) for 10-12 minutes until golden brown.

   • Let it cool completely.

3. Crush into Small Crisps:

   • Break into small feuilletine-style flakes for added crunch.

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Step 3: Assembly & Chocolate Coating

1. Layer the Biscuit and Ganache:

   • Spread the hazelnut ganache over the crispy biscuit layer.

   • Allow to set for 4-6 hours at 16-18°C.

2. Cut into Bite-Sized Pieces:

   • Once firm, cut into small squares or bars.

3. Coat with Chocolate:

   • Temper dark/milk chocolate (31-32°C for dark, 29-30°C for milk).

   • Dip or enrobe the ganache-filled biscuit pieces in the tempered chocolate.

4. Decorate & Final Touches:

• Sprinkle with chopped caramelized hazelnuts, gold dust, or cocoa nibs.

• Let set at room temperature.

Ingredients:

Ganache Filling:

• Hazelnut Paste (50%) – Made from finely ground roasted hazelnuts.

• Dark Chocolate (40%) – Minimum 55-70% cocoa, for richness.

• Heavy Cream (35-40%) – For a smooth, velvety texture.

• Butter (5-10%) – Enhances mouthfeel and flavor.

• Invert Sugar/Glucose Syrup (2-5%) – Prevents crystallization, improves shelf life.

• Vanilla Bean Extract – Adds aromatic complexity.

• Sea Salt (pinch) – Balances flavors.

Chocolate Coating:

• Dark or Milk Chocolate (Couverture, 55%-70% cocoa content).

• Cocoa Butter – For a glossy finish and smooth texture.

French Biscuit Layer (Feuilletine or Crispy Base):

• Butter – For richness.

• Flour – For structure.

• Sugar – Adds sweetness and caramelization.

• Eggs – Provides structure.

• Baking Powder – Helps with lightness.

• Salt – Enhances flavor.

• Optional: Caramelized Biscuit Crumbs – Adds extra depth.

Flavor Profile & Variations:

Main Flavor Notes:

✔ Nutty & Creamy – From roasted hazelnut paste.
✔ Rich & Velvety – From high-quality dark chocolate.
✔ Crunchy & Buttery – From the French biscuit layer.
✔ Balanced Sweetness – Dark chocolate and biscuit provide a contrast.

Flavor Variations:

• Salted Caramel Version: Add caramel filling between ganache and biscuit.

• Orange Zest Infusion: Enhance with candied orange zest for a citrusy note.

• Espresso-Infused Ganache: Mix in espresso powder for a coffee kick.

• Milk Chocolate & Hazelnut Praline: Use milk chocolate instead of dark, add more praline.

For More Details: https://www.unwraphappiness.in/