Chocolate Hazelnut Bars
Chris created this dish for Great American Baking Show ™ Season 7. For Cookie Week's Signature Challenge, bakers were asked to create chocolate-covered bars. Chris's vision was 'a chocolate lover's dream': a coffee-spiked chocolate wafer base with salted caramel and whipped hazelnut ganache, finished with a dark chocolate glaze. Paul praised the texture as 'a slight chew coming from the bottom, from the wafer with the chocolate is delicious. And then the hazelnut that comes through it is absolutely delicious. But it needs to be finessed.' Prue added 'Flavours are fantastic, Chris. It is a little clumsy, but tastes great.' This recipe preserves every praised flavour element while incorporating specific techniques for clean layers and sharp cutting to address the finesse feedback. Chef’s Notes: Addressing the Judges’ Feedback The Finesse Fix Both Paul and Prue used pointed language about presentation: “needs to be finessed,” “a little clumsy,” “could be a bit neater.” In a baking compet…
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- MAKE THE CHOCOLATE COFFEE WAFER BASE
- Preheat oven to 350°F . Line a 9 x 13-inch pan with parchment paper, leaving a 2
- MAKE THE SALTED CARAMEL
- In a medium heavy-bottomed saucepan, spread the sugar in an even layer. Heat ove
- MAKE THE WHIPPED HAZELNUT GANACHE
- Place the finely chopped dark chocolate, hazelnut paste, butter, and espresso po
- ASSEMBLE THE LAYERS
- Spread the whipped hazelnut ganache evenly over the set caramel layer using a cl
- APPLY THE CHOCOLATE GLAZE
- Melt the dark chocolate and coconut oil together in a heatproof bowl set over ba
- CUT INTO BARS
- Using the parchment overhang, lift the entire slab out of the pan and onto a cut
- SERVE
- Allow the bars to come to cool room temperature for 10–15 minutes before serving