Chocolate Hazelnut Bar

In some chocolate bar recipes, nuts are mixed into the melted chocolate before putting the mixture into molds. Nicolay, however, prefers to put nuts in individually after pouring in the chocolate pieces to ensure that each bar contains the same amount of nuts.

Makes 4 bars Prep Time 15 minutes plus chilling time Cooking Time 15 minutes

200 grams dark chocolate
100 grams roasted hazelnuts

1 Fill chocolate molds with tempered chocolate, then tap the mold to remove air bubbles. Scrape excess chocolate from molds.
2 Add 5 pieces of roasted hazelnuts on each chocolate bar, then press lightly to submerge chocolate pieces halfway into the chocolate.
3 Tap the mold again to remove any more excess air bubbles. Let it set in the chiller for about 30 minutes. Wrap individually in foil.

Photography by David Hanson │ Recipes by Benoit Nicolay using Belcolade Chocolate Products │ Styling by Sharlene Tan

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