Very chocolatey bar with 3 chocolates - hazelnuts


·         For a 15 x 5 cm mold:

For the envelope:
100 - 50 g dark chocolate pastry 70%


·         For the filling:

50 g white chocolate pastry
150 g pastry milk chocolate
100 g 70% pastry dark chocolate
175 g hazelnut spread
100 g toasted hazelnuts

I used a cardboard mold, for a small cake, to facilitate the removal. You can also use a silicone or aluminum mold.

If your hazelnuts are not roasted, put them in the oven for about 150 minutes. Allow cooling completely.


Cut the hazelnuts in half.

Melt 100 g dark chocolate in a double boiler or microwave. Pour half the chocolate into the pan. Spread well on the sides and bottom. With a brush or spoon if needed. Refrigerate for about 10 minutes. Pour in the remaining chocolate, spread it as evenly as possible, and return to the refrigerator.

Melt the white, black, and milk chocolate in a double boiler. Then add the spread, mix well, and stir in the hazelnuts.
Divide into the pan. Refrigerate for 1 hour.

Melt the remaining 50 g of dark chocolate. Allow to cool for about 10 minutes, then spread over the filling.
Refrigerate for at least 4 hours. I left it all night. As soon as the dark chocolate has hardened, cover the mold with film paper or whatever.

Take it out of the refrigerator at least 30 minutes before tasting.
It can be stored in the fridge for a fortnight... I don't think he's going to hang around that long!

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