| 200 grams | sugar |
| 40 grams | water |
| 10 grams | glucose |
| 100 grams | hazelnuts |
| 25 grams | cacao powder |
| 50 grams | egg white |
Mix the sugar with the water and the glucose. Heat this up till the sugar starts to caramelize. It needs to be a light golden caramel. Then add the hazelnuts and while stirring caramelize it on a low to medium heat for 4 to 5 minutes. Be careful the caramel doesn’t burn. Once it’s done pour it on a silicon sheet. Now level it and let it cool down completely. Then break it into smaller pieces and transfer it into a blender. Blend it into a fine powder. After add the cacao powder with the egg white and blend it till it’s an even and smooth batter. Now you need to be careful it doesn’t heat up to much from the friction. This will cook the egg white. Then spread it on a silicon sheet using a round stencil and level it with a pallet knife. Now remove the stencil and bake the batter at 150 degrees Celsius for around 15 minutes. Then when still hot gently remove them from the sheet and shape the discs with the tartelette mold. Keep them covered for later. Here I serve it with a amaretto cream, a caramelized white chocolate crumble, a sweet melon gel, salted fudge, crispy bronze leaves and citrus leaves.
