Homemade Gourmet Hazelnut Bar by @koro_fr

20 min

12 servings

🥥

350 g

Cocoa butter with coconut sugar

🍫

50 g

Dark chocolate

🌰

150 g

Hazelnut spread

🍫

12

Chocolate wafers

🍪

2

Crepe dentelle

🥜

12

Whole hazelnuts

  1. Bake

    Set the bar mold on the perforated baking tray.

  2. Melt
    • milk chocolate

    Melt 200 g (7.05 oz) of milk chocolate in a heatproof bowl over a pan of gently simmering water.

  3. Spoon
    • milk chocolate

    Spoon about 1 tablespoon of melted milk chocolate into each mold cavity.

  4. Brush
    • milk chocolate
    • Dark chocolate

    Brush the chocolate up the sides of every cavity to create an even shell.

  5. Crumble
    • crêpes dentelle

    Crumble the 2 crêpes dentelle into small pieces.

  6. Divide
    • crêpes dentelle
    • Dark chocolate

    Divide the crumbled crêpes dentelle among the chocolate-lined mold cavities.

  7. Refrigerate
    • Dark chocolate

    Refrigerate the mold for 30 minutes until the chocolate shells are firm.

  8. Spoon
    • hazelnut spread

    Spoon about 12.5 g (0.44 oz), or 1 teaspoon, of hazelnut spread into each chilled cavity.

  9. Place
    • whole hazelnuts
    • chocolate wafers

    Place 1 whole hazelnut and 1 chocolate wafer on top of the filling in each cavity.

  10. Melt
    • milk chocolate

    Melt the remaining 150 g (5.29 oz) of milk chocolate over gently simmering water.

  11. Brush
    • milk chocolate

    Brush the melted milk chocolate over the fillings to seal every bar.

  12. Refrigerate

    Refrigerate the sealed bars for 30 minutes until completely firm.

  13. Melt
    • dark chocolate

    Melt 50 g (1.76 oz) of dark chocolate over gently simmering water.

  14. Transfer
    • dark chocolate

    Transfer the melted dark chocolate into a parchment paper cone.

  15. Step

    Unmold the chilled bars carefully.

  16. Pipe
    • dark chocolate

    Pipe thin lines of dark chocolate over the bars and refrigerate briefly until the decoration sets.

Homemade Gourmet Hazelnut Bar by @koro_fr

20 min

12 servings

🥥

350 g

Cocoa butter with coconut sugar

🍫

50 g

Dark chocolate

🌰

150 g

Hazelnut spread

🍫

12

Chocolate wafers

🍪

2

Crepe dentelle

🥜

12

Whole hazelnuts

Preparation Steps

  1. Step 1/16

    Set the bar mold on the perforated baking tray.

    🍳bar mold
    🍳perforated baking tray

  2. Step 2/16

    Melt 200 g (7.05 oz) of milk chocolate in a heatproof bowl over a pan of gently simmering water.

    🍫milk chocolate
    🥣heatproof bowl
    🍲small saucepan
    🥄spatula

  3. Step 3/16

    Spoon about 1 tablespoon of melted milk chocolate into each mold cavity.

    🍫milk chocolate
    🍳bar mold
    🥄spoon

  4. Step 4/16

    Brush the chocolate up the sides of every cavity to create an even shell.

    🍫milk chocolate
    🍳bar mold
    🖌️pastry brush

  5. Step 5/16

    Crumble the 2 crêpes dentelle into small pieces.

    crêpes dentelle
    🥣bowl

  6. Step 6/16

    Divide the crumbled crêpes dentelle among the chocolate-lined mold cavities.

    crêpes dentelle
    🍳bar mold
    🥄spoon

  7. Step 7/16

    Refrigerate the mold for 30 minutes until the chocolate shells are firm.

    🍳bar mold

  8. Step 8/16

    Spoon about 12.5 g (0.44 oz), or 1 teaspoon, of hazelnut spread into each chilled cavity.

    🌰hazelnut spread
    🍳bar mold
    🥄spoon

  9. Step 9/16

    Place 1 whole hazelnut and 1 chocolate wafer on top of the filling in each cavity.

    🥜whole hazelnuts
    🍫chocolate wafers
    🍳bar mold

  10. Step 10/16

    Melt the remaining 150 g (5.29 oz) of milk chocolate over gently simmering water.

    🍫milk chocolate
    🥣heatproof bowl
    🍲small saucepan
    🥄spatula

  11. Step 11/16

    Brush the melted milk chocolate over the fillings to seal every bar.

    🍫milk chocolate
    🍳bar mold
    🖌️pastry brush

  12. Step 12/16

    Refrigerate the sealed bars for 30 minutes until completely firm.

    🍳bar mold

  13. Step 13/16

    Melt 50 g (1.76 oz) of dark chocolate over gently simmering water.

    🍫dark chocolate
    🥣heatproof bowl
    🍲small saucepan
    🥄spatula

  14. Step 14/16

    Transfer the melted dark chocolate into a parchment paper cone.

    🍫dark chocolate
    📜parchment paper cone
    🥄spatula

  15. Step 15/16

    Unmold the chilled bars carefully.

    🍳bar mold

  16. Step 16/16

    Pipe thin lines of dark chocolate over the bars and refrigerate briefly until the decoration sets.

    🍫dark chocolate
    📜parchment paper cone

Composition

Ingredients

Types

Fats and Oils, Sweeteners, Chocolate, Spreads, Nuts, Bakery

Ingredients

Cocoa butter with coconut sugar, Dark chocolate, Hazelnut spread, Chocolate wafers, Crepe dentelle, Whole hazelnuts

Notes

Cocoa butter with coconut sugar (organic, used melted as the milk chocolate coating in the steps), Dark chocolate (for the decoration on top), Hazelnut spread (Buena hazelnut spread, no amount given, one spoon per mould), Crepe dentelle (thin lace crepes, crumbled), Whole hazelnuts (one per mould)

Allergens

Soy, Tree nuts, Milk, Gluten

Dietetics

Dietary regimen

Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 36g, Sugars: 29g, Fat: 29g, Saturated fat: 13g, Fiber: 3g, Salt: 0.12g

Nutritional Information

Minerals

Calcium: 70mg, Iron: 2.4mg, Magnesium: 55mg, Potassium: 180mg

Vitamins

Vitamin E: 2.1mg, Vitamin B2: 0.12mg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

16 steps

Equipments

Utensils

bar mold, perforated baking tray, heatproof bowl, pastry brush, spoon, small saucepan, parchment paper cone, spatula

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Snack, Party, Holiday, Gift giving, Afternoon tea

Origin

Source

Platform

instagram

Original Creator

@koro_fr

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Crispy, Creamy, Melting, Smooth

Flavors

Chocolatey, Hazelnut, Sweet, Roasted, Milky, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 60 min (Keep in an airtight container,Avoid heat and direct sunlight,Chocolate may soften or melt), fridge : 7 days (Store in an airtight container,Separate layers with parchment paper,Bring to room temperature for 10 min before eating), freezer : 60 days (Store in a freezer-safe airtight container,Wrap individually to prevent freezer odors,Thaw in the refrigerator before serving)