Barretta Di Gianduja Recipe
Chocolate and Hazelnut crunch bar with a vanilla sauce.
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Ingredients
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For the Gianduja Bar
For the Vanilla Sauce
Method
For the Gianduja Bar
- 1
Melt the Chocolates
In a double boiler, melt the dark chocolate and milk chocolate together until smooth. Stir frequently to avoid burning.
- 2
Add Coconut Oil
Once melted, remove from heat and stir in the coconut oil until fully incorporated.
- 3
Mix in Hazelnuts and Sugar
Add the chopped hazelnuts, powdered sugar, and vanilla extract to the chocolate mixture. Stir until everything is well combined.
- 4
Set in a Pan
Line a small rectangular pan with parchment paper. Pour the chocolate-hazelnut mixture into the pan and spread it evenly. Refrigerate for at least 2 hours until firm.
- 5
Cut the Bars
Once set, remove from the refrigerator, lift out of the pan using the parchment paper, and cut into bars.
For the Vanilla Sauce
- 6
Heat the Cream and Milk
In a saucepan, combine the heavy cream and milk. Heat over medium heat until warm but not boiling.
- 7
- 8
Thicken the Sauce
In a small bowl, mix the cornstarch and water to create a slurry. Slowly add this to the warm cream mixture while whisking continuously. Cook for another 3-5 minutes until the sauce thickens.
- 9
Remove from Heat
Once thickened, remove from heat and discard the vanilla bean pod. Allow to cool slightly before serving.
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