Ghirardelli Triple Chocolate Hazelnut Bar

Servings: 2 half sheet pans

Ingredients

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

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