Chocolate bar with lace pancakes - hazelnuts
Sunday, April 26, 2020
Edit
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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.