Chocolate bars are not difficult to make and provide endless posibilities in flavour combinations. This is a more traditional bar, with roasted hazelnuts.
To learn to temper chocolate, see the techniques section for more information.
- 500gr dark chocolate
- 200gr hazelnuts
Makes 3 bars or 3-10 chunks
Roast the hazelnuts in a dry frying pan until toasted and fragrant. Take them out of the pan and leave to cool. If you leave them in the pan to cool, you risk burning them, as the roasting goes quite quickly once nuts start releasing their oils.
Line a baking tray (25 x 20cm) with baking paper. A silicone cake tin would work as well, although the chocolate bars will end up quite thick.
Temper the chocolate by heating it to 50°C, bringing it down to 27°C and then heating it back to 31-32°C. For more information on tempering chocolate, see the techniques section.
Dry the bottom of the bowl to avoid water drops falling into the baking tray. Pour the chocolate into the tray and spread it around with a spatula. Divide the hazelnuts over the chocolate. Press slightly and leave to harden.
Do not put the chocolate in the fridge to harden. If tempered correctly, the chocolate will harden quickly.
You can score the chocolate into three equal parts when it starts to set, or break the chocolate bar into rough chunks after it has fully hardened.