Chocolate bar with lace pancakes - hazelnuts


·         For a 15 x 5 cm mold:

For the dark chocolate envelope:
80 - 50 g dark chocolate pastry at 65%


·         For the filling:

75 g white chocolate pastry
125 g pastry milk chocolate
125 g 65% pastry dark chocolate
175 g hazelnut spread
80 g toasted hazelnuts
50 g lace pancakes

I used a small cardboard cake pan to make it easier to remove.
I used Nocciolata Rigoni di Asiago spread but choose the one you want
my hazelnuts are roasted and skinless. Simply put them in the oven for about ten minutes, at 150oC, let them cool and then rub them against each other to remove the skin.

Melt 80g of dark chocolate in a double boiler or microwave.
Using a brush, spread a layer of chocolate on the sides and bottom of the pan. About half the chocolate.
If you don't have a brush, pour half the chocolate into the pan, stir it to spread the chocolate and spill to pour the excess.

Refrigerate for about 10 minutes. Add a new layer of chocolate and return to the refrigerator.

Cut the hazelnuts in half.
Coarsely crush the lace pancakes.



Melt the milk chocolate, white and black in a double boiler.
Add the spread and mix well.
Pour 150 grams of this mixture into a container. Allow cooling for 5 minutes then add the lace pancakes. Mix well.
Divide into the pan.

Stir the hazelnuts into the rest of the mixture and pour over the layer of chocolates/lace pancakes.
Refrigerate for 1 hour.

Melt the remaining 50 g of dark chocolate in a double boiler or microwave. Allow to cool for about 10 minutes, then spread over the filling. Smooth.
Store in the refrigerator for at least 4 hours. I left it all night.
As soon as the last layer of dark chocolate has hardened, cover with film paper.

Remove the chocolate bar from the refrigerator at least 30 minutes before tasting.
It can be kept for a fortnight in the fridge.

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