Because it’s not always necessary to spend hours in the kitchen to make tasty desserts… Because it’s not always necessary to make complicated recipes…
I suggest today a dessert that will blow your mind, that will be perfect for a Christmas dinner or any other celebration, it is my gourmet chocolate bar.
So what do you think? Don’t you want a bite right now??
First it is very yummy, very… Besides it’s easy to make and, drumroll, I recommend to make it the day before you plan to eat it. Isn’t it great news for your Christmas dinner planning??
My gourmet chocolate bar is made with a delicious chocolate shortbread cookie, a creamy chocolate and caramelized hazelnuts. It’s even better when the cookie isn’t too dry, which happens when you keep it aside in your fridge for 24 hours.
If you want to make it even more simple, take pralin instead of caramelized hazelnuts, it works well too.
You will just have to take into account resting times in your fridge (which explains the mandatory time for this recipe).
My rectangular cutters by De Buyer (or any other shape)
My Affinity sauce pan by De Buyer (it has a thick structure which is good for this recipe)
My professional whisk by De Buyer
My piping bag and nozzles
My hand mixer.
(Presentation : pink linen tablecloth and cake stand by Degrenne Paris)
Are you ready now?
The recipe, Chef!
My Gourmet Chocolate Bar
- 3 egg yolks (60 g) (for the creamy chocolate)
- 30 g sugar (for the creamy chocolate)
- 150 g cream (30% fat minimum) (for the creamy chocolate)
- 150 g milk (for the creamy chocolate)
- 120 g dark chocolate (for the creamy chocolate)
- 120 g flour
- 2 egg yolks (40 g)
- 85 g sugar
- 100 g butter at room temperature
- 10 g cocoa powder
- 1/2 teaspoon flower salt
- 8 g baking powder
- 1 tablespoon glucose (ou 2 tablespoons sugar if you don't have any)
- 2 tablespoons sugar
- A few hazelnuts
Make the creamy chocolate. Mix the 3 egg yolks with 30 g sugar, do not whiten.
Boil milk and cream in a sauce pan.
Pour on the egg yolk and sugar mixture.
Pour back in the sauce pan and cook at medium heat and keep whisking. (if you have a thermometer, keep the mixture at 85 degrees).
When you mixture gets thicker but is still liquid, remove from the heat.
Pour on the chocolate cut in pieces. Wait for the chocolate to get soft and mix.
Mix with your hand mixer and try not to put air in the mixture.
Set aside in your fridge with a cling film until use.
Make the chocolate shortbread cookies. Mix the 2 egg yolks and 85 g sugar until it gets white and foamy (I use my hand mixer with whip accessory).
Add the butter and mix until you get an homogeneous mixture.
Add the sifted flour and cocoa, salt and baking powder. Mix until you get a nice and smooth pastry.
Wrap it in clingfilm and set aside in your fridge for 2 hours.
Preheat your oven at 180 degrees.
Spread the pastry with 1 cm thickness.
Cut rectangular shapes with your steel cutters.
Bake in the cutters for 17 minutes.
At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.
Place the creamy chocolate in a piping bag and pipe as you wish (I used a 12 diameter round nozzle and a 16 teeth star nozzle).
Set aside in your fridge.
Heat the glucose and sugar in a frying pan. When it starts to change color, add the hazelnuts cut in halves.
Remove from the pan when the caramel has the right color.
Place on your chocolate bars when the nuts have cooled down.
Set aside in your fridge until serving.
You will probably have too much shortbread batter. Use it for regular chocolate shrotbread cookies and enjoy a nice teatime!