caramel hazelnut chocolate bar

When
I chose chocolate as the theme for the first CBBP, I had in mind that I
would contribute a recipe that everyone could make and appreciate. So,
here is my favourite homemade chocolate bar. I suggest using good
quality chocolate in the recipe. I used Callebaut milk and dark
chocolate. Valrhona, Scharfenberg and Lindt are also safe bets.

The
bar is constructed in layers. The base is made from milk chocolate,
praline paste, and feuilletine, which is a small crunchy wafer. If you
are not able to find or make praline paste, you can use Nutella. On top
of the base, milk chocolate ganache is poured. Once the milk chocolate
layer is frozen, dark chocolate ganache is used to form the third layer.
If you enjoy true decadence, add a final layer of caramel sauce to
finish things off.


Caramel and hazelnut chocolate bar

Base:
125g feuilletine
240g
milk chocolate
75g praline paste or Nutella

Second layer:
145g cream
35%
200g milk chocolate
25g caramel sauce

Third layer:
160g cream
35%
220g dark chocolate

Fourth layer, caramel (optional):
210g sugar
70g
water
140g cream 35%

Use a 9” x 13” sheet pan with at least
1” height

Base:

1.
Melt milk chocolate in microwave for approximately 1 minute. Take out,
and mix until smooth. If you still have chunks of chocolate, heat at 10
second intervals until chocolate is melted.
2. Once the chocolate is
smooth, add praline paste or Nutella and mix until fully combined. Add
feuilletine and mix until combined.
3. Then, pour the mixture in your
sheet pan, spread evenly with a palate knife and place in the freezer
for 30 minutes.

Second
layer:

1. Make a milk chocolate ganache: Heat cream on the
stove or microwave until boiling and then pour cream over the milk
chocolate. Let it sit for 5-10 minutes and then mix until the ganache is
smooth. If there are still chunks of chocolate, heat in microwave for
10 second intervals until it is smooth.
2. Add caramel sauce to the
mixture and combine thoroughly.
3. Then pour and spread over the
frozen feuilletine base. Work quickly using a palate knife to spread
this mixture over the base, trying to get the layer as even as possible.
Banging the bottom of the pan on the counter may help achieve a more
level surface. Place in the freezer for 1 hour.

Third layer:

1. Make a
dark chocolate ganache: Heat cream on the stove or microwave until
boiling and then pour over the dark chocolate. Let it sit for 5-10
minutes and then mix until the ganache is smooth.
2. Working quickly
using a palate knife, spread this mixture over the prior layers, trying
to get it as even as possible. Banging the bottom of the pan on the
counter may help achieve a more level surface.
3. Place in the
freezer for 1 hour before adding a caramel topping. If you are not
adding caramel, leave the pan in the freezer for four hours before
serving.

Fourth layer
(optional):

1. Make a caramel sauce by placing 210g of
sugar and 70g water in a small saucepan over high heat. Cook the sugar
until the sugar turns a golden amber colour.
2. Once amber, work
quickly. Take sugar mixture off the heat. Immediately add 140g of cream
and stand back, as the mixture will bubble and splatter. Then, using a
wooden spoon, mix until the cream and sugar are combined to make a
caramel. If there are lumps of sugar that have not dissolved, return to
the heat and stir until melted.
3. Let the caramel cool for 5-10
minutes before pouring a thin layer on top of the frozen bar. Work
quickly, using a palate knife, to spread this mixture over the prior
layers, trying to get it as even as possible. Once again, banging the
bottom of the pan on the counter may help achieve a more level surface.
Place in the freezer for four hours, or over night if possible.

To
serve, cut the chocolate bar with a sharp knife that has been heated
with hot water or a butane torch. This helps achieve a clean edge. I
suggest cutting small, thin slices, as the bar is extremely rich. To
bring out the flavours, I recommend letting the bar warm up for a few
minutes before serving. You can keep the chocolate bar in the freezer
for up to two weeks, but I am sure it will disappear before then.