When the days get shorter, the temperatures drop, we long for comfort, moments that put balm in the heart. We see you coming, well settled in your cozy outfit, a blanket on your knees and a hot tea in your hands...
So just for you and your sublime cocooning combat outfit, we have invited Hasnaa Ferreira, the queen of chocolate in Bordeaux, concocted a recipe just for us.
The encounter
Artisan Chocolatier from Bordeaux, Hasnaâ Ferreira is from Morocco. She started her business Hasnaâ Chocolates Grands Crus, in 2014 in Bordeaux after training as a chocolate maker and now offers a range of “grands crus” chocolates made from the bean itself, with the most eye-catching packaging, with the complicity of her husband, Vincent.
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Photos © The White Shack
The secret of its fabulous chocolates? They are made from premier cru plantations, selected for their aromatic profiles which give the chocolates their original and surprising flavors. In addition, they promise 100% artisanal production, 100% pure cocoa butter (we're salivating in advance...), all without preservatives or artificial flavors, with ingredients carefully selected for their excellence, such as pistachio from Sicily or Piedmont hazelnuts. The secret of their tasting? In fact, it's like with wine, you have to take the time and allow your senses to immerse themselves in the aromatic nuances born of the subtle balance between astringency, acidity, sweetness and bitterness.
Hasnaâ gives us the gift of one of her favorite recipes, within everyone's reach, that of her fondant pancakes. So, get to your stove!
The recipe
Fondant pancakes from Hasnaâ, the queen of chocolate!
1. Start by preparing a gianduja (the Italian cousin of praline):
- 500g roasted and blanched hazelnuts
- 400g milk chocolate melted and tempered (cooled) to 28°
- 380g of icing sugar
Step-by-step preparation here.
2. Once the gianduja has cooled, incorporate the chocolate in identical proportions:
- 300g gianduja
- 300g 68% dark chocolate (you can change percentage depending on desired sweetness)
To incorporate it, melt (ideally in a bain-marie) the chocolate and the gianduja.
3. Wait for the preparation to cool, and when it reaches a temperature of 25°, pour this preparation onto a rimmed plate covered with a film.
4. Then sprinkle with slivers of roasted hazelnuts.
5. Finally, cover the surface with another cling film and level with a rolling pin.
6. Place the plate in the refrigerator for a few minutes and as soon as the preparation has crystallized (more rigid), use a cookie cutter of the desired shape (Christmas tree, flower, star, etc.) to cut out pretty shapes.
Photos © Clément Billerot
All that remains is to offer them to your loved ones or to treat yourself!
Happy end of year celebrations to all.
Shops
Where to find the delicacies of Hasnaâ?
- “La Fèverie” Hasnaâ Chocolates Grands Crus, 192 rue Fondaudège, BORDEAUX. Phone. 05 24 61 58 03
- Boutique Hasnaâ Chocolats Grands Crus, 4 rue de la Vieille Tour, BORDEAUX. Phone. 05 56 81 11 40
- Counter “Mousses et Chocolats” by Hasnaâ, Halles de Bacalan, BORDEAUX. Phone. 07 69 55 36 63
- The online store : https://www.boutique-hasnaa-chocolats.fr/
Are you hesitating? We reveal to you the crush of the editorial staff : the “Un Instant à Bordeaux” box, dedicated to Médoc wines, with an assortment of chocolate ganaches made from great wines…a marvel!