My Gourmet Chocolate Bar

Make the creamy chocolate. Mix the 3 egg yolks with 30 g sugar, do not whiten.

Boil milk and cream in a sauce pan.

Pour on the egg yolk and sugar mixture.

Pour back in the sauce pan and cook at medium heat and keep whisking. (if you have a thermometer, keep the mixture at 85 degrees).

When you mixture gets thicker but is still liquid, remove from the heat.

Pour on the chocolate cut in pieces. Wait for the chocolate to get soft and mix.

Mix with your hand mixer and try not to put air in the mixture.

Set aside in your fridge with a cling film until use.

Make the chocolate shortbread cookies. Mix the 2 egg yolks and 85 g sugar until it gets white and foamy (I use my hand mixer with whip accessory).

Add the butter and mix until you get an homogeneous mixture.

Add the sifted flour and cocoa, salt and baking powder. Mix until you get a nice and smooth pastry.

Wrap it in clingfilm and set aside in your fridge for 2 hours.

Preheat your oven at 180 degrees.

Spread the pastry with 1 cm thickness.

Cut rectangular shapes with your steel cutters.

Bake in the cutters for 17 minutes.

At the end of baking, wait for 1 minute before unmolding and let cool down on a grid.

Place the creamy chocolate in a piping bag and pipe as you wish (I used a 12 diameter round nozzle and a 16 teeth star nozzle).

Set aside in your fridge.

Heat the glucose and sugar in a frying pan. When it starts to change color, add the hazelnuts cut in halves.

Remove from the pan when the caramel has the right color.

Place on your chocolate bars when the nuts have cooled down.

Set aside in your fridge until serving.