Ghirardelli Triple Chocolate Hazelnut Bar
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: 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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