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
Melt the Chocolates
In a double boiler, melt the dark chocolate and milk chocolate together until smooth. Stir frequently to avoid burning.
Add Coconut Oil
Once melted, remove from heat and stir in the coconut oil until fully incorporated.
Mix in Hazelnuts and Sugar
Add the chopped hazelnuts, powdered sugar, and vanilla extract to the chocolate mixture. Stir until everything is well combined.
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.
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
Heat the Cream and Milk
In a saucepan, combine the heavy cream and milk. Heat over medium heat until warm but not boiling.
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.
Remove from Heat
Once thickened, remove from heat and discard the vanilla bean pod. Allow to cool slightly before serving.
