First things first - this bar got a MAKE-OVER!
Making a comeback from Launch 1.0, Golden Hazelnut Feuilletine is back and more beautiful than ever.
This Callebaut Gold bar is filled with a crunchy hazelnut feuilletine biscuit that I made while I was on Food Network Canada’s Great Chocolate Showdown! I discovered feuilletine while taste testing random ingredients in the never ending show pantry. I wish that pantry was in my kitchen but alas, it is not. Luckily, it is available to special order from a couple online retailers if you search hard enough and are willing to shell out the monies!
What the hell is feuilletine, you ask and why is it so special? Well, first of all - you’re butchering the pronunciation (it’s foo-ye-teen).
Also known as paillete feuilletine (from the French “feuille,” meaning “leaves” and paillete meaning “broken into pieces,”), it’s basically a fancy way of saying broken pieces of crepe dentelles! It’s one of the few magical pastry ingredients that retains it’s crunchiness in almost anything you put it in - provided you give it the right vehicle.
The feuilletine here is driving a TESLA obviously - because its wrapped in hazelnut butter and white chocolate! Pure decadence, if you ask me.
Let’s talk about GOLD CHOCOLATE. What is gold chocolate, you ask? Well it’s MAGICAL - and quite possibly my favourite kind of chocolate. Move over dark, you’ve been dumped!
Gold chocolate is my new obsession.
Callebaut Chocolate describes their gold variant as an “intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt” - https://www.callebaut.com/en-CA/chocolate-cocoa-nuts/chk-r30gold/gold
First things first - this bar got a MAKE-OVER!
Making a comeback from Launch 1.0, Golden Hazelnut Feuilletine is back and more beautiful than ever.
This Callebaut Gold bar is filled with a crunchy hazelnut feuilletine biscuit that I made while I was on Food Network Canada’s Great Chocolate Showdown! I discovered feuilletine while taste testing random ingredients in the never ending show pantry. I wish that pantry was in my kitchen but alas, it is not. Luckily, it is available to special order from a couple online retailers if you search hard enough and are willing to shell out the monies!
What the hell is feuilletine, you ask and why is it so special? Well, first of all - you’re butchering the pronunciation (it’s foo-ye-teen).
Also known as paillete feuilletine (from the French “feuille,” meaning “leaves” and paillete meaning “broken into pieces,”), it’s basically a fancy way of saying broken pieces of crepe dentelles! It’s one of the few magical pastry ingredients that retains it’s crunchiness in almost anything you put it in - provided you give it the right vehicle.
The feuilletine here is driving a TESLA obviously - because its wrapped in hazelnut butter and white chocolate! Pure decadence, if you ask me.
Let’s talk about GOLD CHOCOLATE. What is gold chocolate, you ask? Well it’s MAGICAL - and quite possibly my favourite kind of chocolate. Move over dark, you’ve been dumped!
Gold chocolate is my new obsession.
Callebaut Chocolate describes their gold variant as an “intense yet well balanced caramel chocolate, with rich notes of toffee, butter, cream and an exciting dash of salt” - https://www.callebaut.com/en-CA/chocolate-cocoa-nuts/chk-r30gold/gold
