3-chocolate bars, spreads, and hazelnuts
Tuesday, April 28, 2020
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For a 16 x 16 cm mold :
50 g white chocolate pastry
150 g pastry milk chocolate
150 g dark chocolate 70% pastry
200 g hazelnut spread
100 g hazelnuts
I use the brand Rigoni di Asiago, the milkless
Nocciolata
Pulp the mold with parchment paper, or film.
Or use a frame on a plate lined with parchment
paper and lined with a rhomboid tape.
Crush the hazelnuts very coarsely. Leave some
big pieces, it'll be prettier.
In a double boiler, melt the white chocolate,
milk, and black. When completely melted, remove from heat and add spread. Mix
carefully and then stir in the hazelnuts.
Divide into the pan. Refrigerate for at least
6 hours.
Cut it into squares or bars.
To make the cut clean, not like mine, leave it
for about ten minutes at room temperature.
It keeps for days or even weeks, but you won't
be able to keep it that long! in a cool place or the refrigerator.