It’s December, which means its time to get serious about holiday baking.
Christophe Bonzon, owner and pastry chef at Chez Christophe is here with his recipe for do-it-yourself chocolate ‘bark’ with hazelnut spice.
- 320g 42 per cent Ecuador Milk Chocolate
- 100g Roasted Hazelnuts
- 50g Sugar Spice Blend (recipe follows)
- 3 1/2 tbsp Water
- Tranfer sheets (or parchment paper)
Sugar Spice Blend
- 1/4 cup (50g) sugar
- 1/8 tsp ginger
- 1/4 tsp cinnamon
- 1/8 tsp nutmeg
- Place water and sugar spice blend in small pot over medium high heat. Once mixture comes to a full boi,l cook for 2 minutes.
- Add hazelnuts and cook, stirring constantly until no moisture remains and nuts are coated in caramel. Remove from heat
- Stir constantly until caramel turns to powder.
- Pour onto parchment paper and allow to cool completely.
- Place chocolate in microwave safe bowl. Slowly start to melt it, 30 seconds at a time. Stir in between. Do not exceed 32°C. *TIP* Coming closer to 29°C give it a 2 minute break allow the chocolate to melt evenly.
- Check to see if it is tempered. If your chocolate hardens after 3 minutes on a metal spoon, you are good to go!
- Pour caramelized hazelnuts into tempered chocolate and stir well. Be careful! It is important to pour onto textured side of the Chez Christophe transfer sheets. Slide your bark onto a flat surface for the best results.
- Divide tempered chocolate onto two transfer Chez Christophe sheets.
- Spread chocolate using off set spatula to create a flat even surface.
- After 15 minutes you can now peel off the transfer sheet and your bark is ready.
- Enjoy like so or break it into pieces to share with a friend.
More on BC