Chocolate Raspberry Heart Delights

Start by toasting the hazelnuts. Place them on a baking tray in a preheated oven at 150°C (300°F) for 35 minutes, until golden brown.
While the hazelnuts are toasting, prepare the caramel. Use a thermometer to ensure it reaches a temperature between 166°C and 175°C (330°F – 347°F). Once at the right temperature, add half of the toasted hazelnuts, stirring quickly.
Transfer the caramelized hazelnuts onto a silicone mat and use a wooden stick to separate them while still hot, as they will harden quickly. Once cooled, chop both the toasted and caramelized hazelnuts.
Mix these finely chopped hazelnuts with the cocoa wafers, allowing the wafer cream to melt slightly and blend with the nuts.

Melt the gianduia chocolate in the microwave or using a double boiler. Once melted, combine it with the other ingredients in the hazelnut mixture, mixing thoroughly.

Roll out the praliné mixture between two sheets of parchment paper. Let it solidify at room temperature for about 2 hours until it can easily be peeled off the parchment paper.

To make the buttercream, dissolve sugar and water over low heat, stirring occasionally. When the syrup reaches 121°C (250°F), begin to whip the egg yolks in a stand mixer (or with an electric mixer) until they become fluffy.
Slowly drizzle the sugar syrup into the whipped yolks and continue to whip until the mixture is light and creamy.
Melt the dark chocolate in a double boiler or microwave, allowing it to cool slightly. Once cooled, mix it into the buttercream, stirring to combine. Transfer the mixture into a bowl and set aside.

Whip the egg whites until stiff peaks form.
In a separate bowl, sift together the all-purpose flour and almond flour. Melt the dark chocolate and let it cool slightly to about 40°C (104°F).
Gradually fold the sifted flour mixture into the whipped egg whites. Add the melted dark chocolate, folding gently until the mixture is uniform.

Line a baking tray with parchment paper and trace the shape of a heart with a pencil (you can use a heart-shaped cutter for precision). Transfer the dacquoise batter into a piping bag fitted with a plain tip, and pipe concentric hearts starting from the edge.
Bake in a preheated oven at 180°C (350°F) with convection or 200°C (392°F) with static heat for 10-15 minutes. Once baked, dust the dacquoise hearts with powdered sugar.

Once the praliné has solidified, use the heart-shaped cutter to cut out 8 heart-shaped bases for the dessert.
Refrigerate the praliné hearts on a tray lined with parchment paper for 20-30 minutes to set.
Transfer the buttercream into a piping bag fitted with a star tip. Wash the raspberries and prepare for assembly.
On a serving plate, pipe a dollop of buttercream to anchor the first praliné heart as the base. Top with more buttercream to cover the surface, then add a dacquoise heart and decorate with more buttercream and fresh raspberries.
Finish by placing a final praliné heart on top, adding a small swirl of buttercream, a raspberry, a tiny praliné heart for decoration, and a mint leaf.

Repeat the above steps to create additional chocolate raspberry hearts. These elegant, refined desserts are perfect for special occasions or a refined dinner party.
For an alternative shape, you can use round, square, or rectangular molds, using a round cutter with a diameter of 10 cm (approximately 4 inches) for the bases of the dacquoise.

The caramelizing process for the hazelnuts is a crucial step in developing a deep, rich flavor for the praliné. Ensure to work quickly while the caramel is still hot to prevent the hazelnuts from sticking together.
The dacquoise should be delicate and light, so be gentle when folding in the ingredients to preserve the airy texture.
These chocolate raspberry hearts can be customized with different shapes or sizes to match your event or personal preference.

Enjoy your Chocolate Raspberry Hearts, a sophisticated and indulgent dessert that’s perfect for impressing your guests!