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Ghirardelli Triple Chocolate Hazelnut Bar

SKU: REC2087

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Servings: 2 half sheet pans

Ingredients

Chocolate Biscotti

400 g	Eggs
630 g	Granulated sugar
10 g	Vanilla extract
2 g	Salt
280 g	Butter, melted
483 g	All-purpose flour, sifted
73 g	Rice Flour, sifted
24 g	Ghirardelli Midnight Cocoa Powder, sifted
88 g	Ghirardelli Sunrise Cocoa Powder, sifted
12.5 g	Baking powder, sifted
178 g	Ghirardelli Dark Chocolate Mini Barista Chips
804 g	Hazelnuts, toasted

Fudge Brownie

34 g	Ghirardelli Sunrise Cocoa Powder
12 g	Ghirardelli Midnight Cocoa Powder
298 g	Pastry flour
25 g	Butter, unsalted
91 g	Oil
324 g	Ghirardelli 100% Cacao Unsweetened Chocolate Wafers
70 g	Coffee
10 g	Vanilla extract
918 g	Light brown sugar
2 g	Salt
430 g	Eggs

Milk Chocolate Hazelnut Truffle

328 g	Butter, unsalted, softened
245 g	Fondant
1 g	Salt
20 g	Vanilla paste
110 g	Hazelnut paste
787 g	Ghirardelli Stanford Milk Chocolate Wafers, tempered

Directions

Chocolate Biscotti

Whip the eggs, sugar, salt and vanilla together until smooth. Add in the melted butter.
Switch to a paddle attachment, then incorporate in the dry ingredients, nuts and Barista Chips.
Let sit at room temperature for 10-15 minutes.
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.
Bake at 325°F for 12-14 minutes or until just set.
Cool for 2 minutes, then lightly compress with a rolling pin.

Fudge Brownie

Sift together the cocoa and flour.
Bring the butter and oil to a boil and pour over the chocolate to melt. Add the coffee and vanilla.
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.
Spread over the biscotti crust.
Bake until set but still soft at 300°F for about 30-35 minutes.
Let cool to room temperature.

Milk Chocolate Hazelnut Truffle