Very chocolatey bar with 3 chocolates - hazelnuts
Tuesday, June 2, 2020
Edit
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For a 15 x 5 cm mold:
For the envelope:
100 - 50 g dark chocolate pastry 70%
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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!