Hazelnut Chocolate Bar
The recipe is for hazelnut chocolate bars made with dark chocolate, white chocolate, and hazelnuts, with a syrup of sugar, water, and a pinch of citric acid; coffee is optional. The hazelnuts are soaked in the syrup, drained, and toasted in the oven, then coated in chocolate in molds and chilled until set.
A chocolate bar or slab dessert made with hazelnuts.
Like a nutty chocolate candy bar.
Ingredients
- Dark chocolate
- White chocolate
- Hazelnuts
- 300 g Sugar
- 200 ml Water
- A pinch A pinch of citric acid
- A pinch A pinch of coffee
Instructions
- In a saucepan over medium heat, mix the sugar with the water until the sugar dissolves.
- In a saucepan over medium heat, add a pinch of citric acid to the syrup and let it boil for about three minutes.
- In the saucepan off the heat, let the syrup cool until warm.
- In a saucepan or deep bowl, soak the hazelnuts in the warm syrup for about 15 minutes.
- In a sieve set over a bowl, drain the hazelnuts well so that no liquid remains on them.
- In a bowl, add the optional pinch of coffee to the hazelnuts and mix well.
- On a baking tray lined with parchment paper, toast the hazelnuts with the coffee in the oven using top heat only for about 10 to 15 minutes, until they take on a light color.
- In a bain-marie over a saucepan of hot water, melt the dark chocolate in a separate bowl.
- In a bain-marie over a saucepan of hot water, melt the white chocolate in a separate bowl.
- In a mold, place a layer of dark or white chocolate, according to the mold being used, then distribute the toasted hazelnuts over it.
- In the mold, add a second layer of chocolate and smooth the surface with a spoon so that the layer is evenly distributed and the hazelnuts show from the top.
- In the second mold, repeat the same steps with the other type of chocolate.
- In the refrigerator, chill the molds for about four hours until set.
- Instead of refrigerating, they can be placed in the freezer for half an hour to be ready.