Chocolate Caramel Hazelnut Bar

Brownie Batter
Tegral Cacao-Trace Clean Label Brownie Mix 750g
Oil 90g
Water 150g
Crunchy Hazelnut
Belcolade Milk Selection 32% 100g
PatisFrance Hazelnut Praline 50% 200g
Toasted Hazelnut 250g
Caramel Nutty
Deli Caramel 500g
Soften Butter 175g
Toasted Hazelnuts 300g
Ganache
Belcolade NH Ganache 450g

Composition:

Tegral CT CL Brownie Mix
Crunchy Hazelnut
Caramel Nutty
Belcolade NH Ganache

Brownie Mix
  • Bring the water to a boil. All the oil, hot water and brownie to the mixing bowl and mix for 1 minute on low. 
  • Then scrape the bowl and mix for 1 more minute on low. Spread in a half sheet pan. 
  • Bake at 350°F for 20-30 minutes or until done. Let cool.

Crunchy Hazelnut
  • Melt chocolate. 
  • Fold with prailine and hazelnuts. 
  • Spread evenly on top of cooled brownie.

Caramel Nutty
  • Mix all ingredients and spread evenly on frozen Crunchy Hazelnut.

Ganache
  • Warm ganache to 115°F and spread evenly on Caramel Nutty.

Decorations
  • Garnish with Belcolade Milk Chocolate with points of NH Ganache, Deli Caramel and Toasted Hazelnuts.

About this Recipe:

Complexity level:  

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