Tableta de Chocolate con Gianduja y Café / Chocolate bar with crunchy Gianduja and Coffee

Chocolate bar, with Gianduja crunch and coffee ganache For tempering: 500 g 64% chocolate For tempering: 500 g 64% chocolate Coffee ganache: 180 g Cream with 35% fat 30 g Coffee beans 30 g Inverted sugar 200 g 64% chocolate, chopped or in drops 30 g Unsalted butter, at room temperature Coffee ganache: 180 g Heavy cream 30 g Coffee beans 30 g Inverted sugar 200 g 64% chocolate, chopped or in drops 30 g Unsalted butter, at room temperature Gianduja crunch: 70 g Chopped walnuts 100 g Wafer pieces 25 g Butter at room temperature 140 g Hazelnut praline 130 g Milk chocolate 41% 50 g Chocolate 64% Gianduja Crunch: 70g Chopped walnuts 100g Chopped Wafer 25 g Butter at room temperature 140 g Hazelnut praline 130 g Milk chocolate 41% 50 g Chocolate 64% Follow me on Instagram: @ettorecioccia Visit my website: https:www.bavette.es