I know that Dubai chocolate has been all the rage for a while now, but I’d be willing to bet the chef that created it based it on a milk chocolate hazelnut praline crunch recipe made with milk chocolate, hazelnut praline paste, and crushed wafers called feuilletine. It is an addictive concoction that stole my heart when I first tasted it in a cake called the Louvre where I did my apprenticeship. I have used that recipe ever since and so have countless pastry chefs around the world. If you recognize this cake it is because we’ve made similar ones in the past, but I think this is the best. Brown butter financier cake, the crack like milk chocolate hazelnut praline crunch mentioned above, dark chocolate hazelnut praline mousse, praline chantilly, and sweet and salty hazelnuts. I am not saying it is better than Dubai chocolate, but I’ll make the bold statement that it is better than any Dubai chocolate you are getting in Raleigh!
common allergies: wheat//almonds//hazelnuts//dairy//eggs//soy
