Tag Archives: crunch

Gluten Free Chocolate Hazelnut Crunch Bar with Cocoa Puffs


IMG_20170522_084318_039

Finally! A gluten free version of my most requested hazelnut chocolate crunch bar for you all!  Be warned: it is as addictive as the normal version and super easy to make. No baking required.

DSC_6441

What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the cocoa pops crunch. I tested many different type of gluten free cocoa pops before I was finally satisfied with the taste and texture. I settled on Hubbards’ Thank Goodness Gluten free cocoa puffs. These stayed completely crunchy!

Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. Think peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

Makes one square tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of  about 1.5 cm by 8cm)

For the crunchy Bottom layer:

  • 250g milk chocolate (33% cacao), melted
  • 100g roasted hazelnut paste (Nocciola from Equagold)
  • 125g (about half cup) chocolate-hazelnut spread (instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead.)
  • 2 cups Hubbards Thank Goodness gluten free cocoa puffs

For the filling:

  • 300g dark chocolate (70% cacao) broken into small pieces, (I used Solomon’s Gold or Whittakers 72% Ghana will work too)
  • 300ml cream
  • 50g unsalted butter, cut into small cubes
  1. For the bottom layer, line a narrow rectangular tray (or shallow slice box) with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
  2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and chocolate-hazelnut spread; stir until smooth. 
  3. Fold in the cocoa puffs until the chocolate is combined (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling. 
  4. To make the top layer, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate.
  5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product. 
  6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
  7. Pour the ganache over the cocoa puffs and smooth with a spatula. Leave in the fridge to set, about 1 hour. 
  8. Decorate with whole hazelnuts, hazelnut praline crunch, freeze dried fruits or anything you wish! Place in the fridge to set it a further 2 hours. Slice into bars before serving. 

DSC_6459

Styled by my little chef.

 

Chocolate hazelnut crunch bar with feuilletine


DSC_6441

Oh dear something as addictive as macarons and needed to be available in the fridge at all times! I’m just glad these are super easy to make and can be whipped up within the hour. Didn’t even need to use the mixer.

What makes these chocolate bars so irresistible? Two things: the hazelnut taste and the biscuit crunch. Devine combination, if you ask me.

If you are unsure what ‘feuilletine’ is, here’s a photo of them. A pile of crunchy ‘leaves’. These are quite hard to source – I’ve found recipes for making them so would be giving that a try next. In its place you can use Gavottes crepes or by crumbling waffle ice cream cones. It will be similar in taste and texture.
DSC_6433

Regarding the hazelnut-chocolate combination, you can certainly change it to suit your latest cravings. I know I would be trying peanut butter, salted caramel, macadamia butter, almond cacao and also peppermint to name a few.

You can dress the bars up with whatever you like: a dusting of cocoa powder; hazelnut; hazelnut praline crunch; fresh-dried berries. Or left naked. Your options are endless which makes this an ideal ‘bring-a-dessert’ that *potentially* satisfies everyone.

Makes one square tray, cut bars sized to your liking. I got 39 (3 rows of 13 bars of  about 1.5 cm by 8cm)

For the crunchy Bottom layer:
250g milk chocolate (33% cacao), melted

100g roasted hazelnut paste (Nocciola from Equagold)

125g (about half cup) chocolate-hazelnut spread (instead of the hazelnut paste and chocolate-hazelnut spread, you can use the same amount of Forty Thieves’ Cacao Hazelnut butter instead.)

2 cups feuilletine (crunchy leaves)

DSC_6451

For the filling:
300g dark chocolate (70% cacao) broken into small pieces, (I used Equagold)
300ml cream
50g unsalted butter, cut into small cubes

  1.  For the bottom layer, line a square tray with 2 pieces of baking paper, with the paper hanging over the sides of the tray. (This will help you lift the slab off from the tray effortlessly.)
  2. Melt chocolate over a pot of simmering hot water. Once smooth, add the roasted hazelnut paste and  chocolate-hazelnut spread; stir until smooth. 
  3. Fold in the feuilletine until the chocolate is combined with the flakes (It should look like a mess!) Scoop the chocolate mixture to the prepared tray. Press the mixture down into a smooth, even layer. Let it chill in the fridge while you make the filling. 
  4. To make the ganache, place the broken chocolate pieces in a heatproof bowl. Heat the cream till it is just simmering and pour over the chocolate. 
  5. Shake the bowl a little and let this sit for about 2 minutes, this is so that the chocolate melts smoothly, avoiding any lumps in your final product. 
  6. Add the cubed butter and whisk until ganache is smooth. As you whisk, the cream will magically homogenize with the melted chocolate to form a shiny smooth, pourable ganache.
  7. Pour the ganache over the feuilletine and smooth with a spatula. Leave in the fridge to set, about 1 – 2 hours. 
  8. Decorate with whole hazelnuts, hazelnut praline crunch or anything you wish! Slice into bars before serving. 

DSC_6449

*if you prefer a sweeter bar, you can make your ganache with a combination of dark and milk chocolate. The total chocolate to cream ratio will need to be altered for the ganache to work, to about 1: 0.8. (for example, 100g  total chocolate to 80g cream.) This ratio will work if you keep the milk chocolate in a smaller proportion to the dark chocolate. I would suggest for 200g dark chocolate and 100g milk chocolate to 300ml cream.

DSC_6459

Styled by my little chef.