Crispy Chocolate Bar with Hazelnut Praline and Crêpe Dentelle by @hervecuisine

30 min

8 servings

🍫

200 g

Dark chocolate

50 g

Crêpes dentelles

🌰

100 g

Praline paste

  1. Melt
    • Dark chocolate

    Melt two thirds of the chocolate in a bain-marie.

  2. Add
    • Dark chocolate

    Remove from the heat, add the remaining third and mix until completely melted; this gives a glossy chocolate without real tempering.

  3. Brush
    • Dark chocolate

    Brush a chocolate bar mould, silicone preferably, with the melted chocolate, bringing it well up the sides to form a shell.

  4. Set

    Leave to set at room temperature or in the fridge if needed.

  5. Mix
    • Crêpes dentelles
    • Praline paste

    Prepare the filling by mixing the crumbled crêpes dentelles with the praline.

  6. Pour
    • Crêpes dentelles
    • Praline paste
    • Dark chocolate

    Pour this mixture into the chocolate shell and smooth the surface.

  7. Step
    • Dark chocolate

    Close with a layer of melted chocolate to seal the bar.

  8. Place

    Leave to set at room temperature, in a cool place and away from humidity, for a day.

  9. Put

    If in a hurry, you can put it in the fridge, with a slightly less neat visual result but just as good.

Crispy Chocolate Bar with Hazelnut Praline and Crêpe Dentelle by @hervecuisine

30 min

8 servings

🍫

200 g

Dark chocolate

50 g

Crêpes dentelles

🌰

100 g

Praline paste

Preparation Steps

  1. Step 1/9

    Melt two thirds of the chocolate in a bain-marie.

    🍫Dark chocolate

  2. Step 2/9

    Remove from the heat, add the remaining third and mix until completely melted; this gives a glossy chocolate without real tempering.

    🍫Dark chocolate
    🥄Spatula

  3. Step 3/9

    Brush a chocolate bar mould, silicone preferably, with the melted chocolate, bringing it well up the sides to form a shell.

    🍫Dark chocolate
    🖌️Brush
    🍫Chocolate bar mould

  4. Step 4/9

    Leave to set at room temperature or in the fridge if needed.

    🍫Chocolate bar mould

  5. Step 5/9

    Prepare the filling by mixing the crumbled crêpes dentelles with the praline.

    Crêpes dentelles
    🌰Praline paste
    🥣Bowl

  6. Step 6/9

    Pour this mixture into the chocolate shell and smooth the surface.

    Crêpes dentelles
    🌰Praline paste
    🍫Chocolate bar mould
    🥄Spatula

  7. Step 7/9

    Close with a layer of melted chocolate to seal the bar.

    🍫Dark chocolate
    🍫Chocolate bar mould

  8. Step 8/9

    Leave to set at room temperature, in a cool place and away from humidity, for a day.

    🍫Chocolate bar mould

  9. Step 9/9

    If in a hurry, you can put it in the fridge, with a slightly less neat visual result but just as good.

    🍫Chocolate bar mould

Composition

Ingredients

Types

Sweets, Grains, Nuts

Ingredients

Dark chocolate, Crêpes dentelles, Praline paste

Notes

Dark chocolate (70% cocoa preferably), Crêpes dentelles (or toasted angel hair), Praline paste (or hazelnut/pistachio spread, ideally containing 30 to 50% nuts)

Allergens

Soy, Milk, Eggs, Gluten, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Low-Sodium

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 26g, Fat: 21g, Fiber: 3g, Sugars: 18g

Nutritional Information

Minerals

Magnesium: 55mg, Iron: 1.8mg, Potassium: 180mg, Copper: 0.4mg

Vitamins

Vitamin E: 1.5mg, Vitamin B3 (Niacin): 0.8mg

Preparation

Time Information

Preparation

30 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Treat, Gift Giving, Homemade Chocolate Making

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Crunchy, Melty, Smooth

Flavors

Chocolatey, Nutty, Sweet, Roasted Hazelnut

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 1-2 weeks (away from humidity,in an airtight container,away from direct sunlight and heat), fridge : up to 3 weeks (in an airtight container to avoid moisture and odor absorption,let come back to room temperature before eating for best texture), freezer : up to 2 months (wrap tightly in airtight packaging,thaw in the fridge before serving)