Hazelnut chocolate bar

Hazelnut paste, Grated cocoa, Cocoa butter, Cream 20% fat content, Erythritol, Glycerin, Table salt, Xanthan gum

Mix: 10 min. Boil: 5 min. To simmer: 1 min. Let it stand: 30 min. Slice: 5 min. Water bath: 5 min. Let it stand: 20 min. Mix: 5 min. Water bath: 5 min. Mix: 5 min. Cooking: 10 min. Chill in the refrigerator: 6 h. Cooking: 10 min.

Mix erythritol (36 g), salt (0.5 g), gum (0.4 g), and ascorbic acid (0.1 g) until a homogeneous dry mix is formed.

Add cream with 20% fat (40 g) and glycerin (4 g), and mix thoroughly until smooth.

Place the container over medium heat, bring the mixture to a boil, and simmer on low heat for about 30 seconds, stirring constantly to fully dissolve the sweeteners.

Remove from heat and cool the cream mixture to 35–40 °C.

You can omit the ascorbic acid if you don’t have it on hand — it has little effect on the texture of the bar.

Preparation of chocolate mass

Finely chop cocoa mass (45 g) and cocoa butter (40 g) with a dry clean knife.

Transfer the cocoa mass and cocoa butter to a heatproof container and melt them in a water bath or in short bursts in the microwave, stirring each time with a silicone spatula.

Heat the mixture to 45–50 °C, then remove from heat and, stirring constantly, cool to 40 °C.

Make sure no water gets into the chocolate mass, otherwise it may seize and become grainy.

Combining cream and chocolate mass

Slowly pour the warm cream mixture into the chocolate mass at 40 °C, whisking continuously to achieve a smooth, homogeneous emulsion without lumps.

Adding nut paste

Heat hazelnut paste (55 g) to 30–35 °C in a water bath or in the microwave in short bursts, stirring.

Add the warm paste to the chocolate-cream base and mix thoroughly with a whisk until completely homogeneous and thick.

You can replace hazelnut paste (55 g) with another nut or peanut paste of similar homogeneous and soft consistency if desired.

Molding the bar

Fill a silicone mold with the prepared mass to a layer of 1.5–2 cm, smoothing the surface with a spatula.

If desired, add pre-roasted nuts or peanuts (to taste) inside for a crunchier texture.

Cover the mass in the mold with plastic wrap, pressing it tightly against the surface.

Cooling and stabilization

Place the mold in the refrigerator for at least 6 hours until the mass is fully stabilized and set.

Finishing and storage

Carefully remove the stabilized bar from the mold.

If desired, roll the bar in cocoa powder (to taste) or coat it with chocolate glaze.

Store the bar in the refrigerator at a temperature of +2…+8 °C in an airtight container; if necessary, wrap each portion in parchment or paper towel.

Use the bar within 5 days without glaze or up to 10 days with glaze.