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    Ghirardelli Triple Chocolate Hazelnut Bar

    SKU:  REC2087
    This product is currently not available.
    Price pending
      Servings:   2 half sheet pans

      Chocolate Biscotti
      400 gEggs
      630 gGranulated sugar
      10 gVanilla extract
      2 gSalt
      280 gButter, melted
      483 gAll-purpose flour, sifted
      73 gRice Flour, sifted
      24 gGhirardelli Midnight Cocoa Powder, sifted
      88 gGhirardelli Sunrise Cocoa Powder, sifted
      12.5 gBaking powder, sifted
      178 gGhirardelli Dark Chocolate Mini Barista Chips
      804 gHazelnuts, toasted

      Fudge Brownie
      34 gGhirardelli Sunrise Cocoa Powder
      12 gGhirardelli Midnight Cocoa Powder
      298 gPastry flour
      25 gButter, unsalted
      91 gOil
      324 gGhirardelli 100% Cacao Unsweetened Chocolate Wafers
      70 gCoffee
      10 gVanilla extract
      918 gLight brown sugar
      2 gSalt
      430 gEggs

      Milk Chocolate Hazelnut Truffle
      328 gButter, unsalted, softened
      245 gFondant
      1 gSalt
      20 gVanilla paste
      110 gHazelnut paste
      787 gGhirardelli Stanford Milk Chocolate Wafers, tempered
    Chocolate Biscotti

    1. Whip the eggs, sugar, salt and vanilla together until smooth. Add in the melted butter.
    2. Switch to a paddle attachment, then incorporate in the dry ingredients, nuts and Barista Chips.
    3. Let sit at room temperature for 10-15 minutes.
    4. Place in 2 prepared 1/2 sheet pans lined with parchment. Top with a lightly oiled parchment paper and roll out to an even layer.
    5. Bake at 325°F for 12-14 minutes or until just set.
    6. Cool for 2 minutes, then lightly compress with a rolling pin.

    Fudge Brownie

    1. Sift together the cocoa and flour.
    2. Bring the butter and oil to a boil and pour over the chocolate to melt. Add the coffee and vanilla.
    3. In a mixer with a paddle, add the brown sugar and salt. Slowly incorporate in the chocolate mixture. Add the eggs, then the flour mixture.
    4. Spread over the biscotti crust.
    5. Bake until set but still soft at 300°F for about 30-35 minutes.
    6. Let cool to room temperature.

    Milk Chocolate Hazelnut Truffle

    1. Cream together the butter, fondant, salt and vanilla.
    2. Mix in the hazelnut paste.
    3. Mix in the tempered chocolate and spread onto the brownie.
    4. Let set.
    5. Cut into 3" x 1" bars.

      Dark Chocolate Barista Mini Chips
      Dark Chocolate Barista Mini Chips
      100% Cacao Unsweetened Chocolate Wafers
      100% Cacao Unsweetened Chocolate Wafers
      Stanford Milk Chocolate Wafers
      Stanford Milk Chocolate Wafers
      Midnight Dutch-Process Cocoa Powder
      Midnight Dutch-Process Cocoa Powder