CHAMPAGNE & HAZELNUT CHOCOLATE BARS

CHAMPAGNE CHOCOLATE BARS … with a layer of Nutella. *Mic drop*

These Champagne & Hazelnut Chocolate Bars are unapologetically luxurious. Rich dark chocolate, a swirl of Nutella-hazelnut praline, and a champagne ganache ribbon come together in this Dubai-inspired showstopper. Topped with gold-dusted hazelnuts, they’re equal parts dessert and statement piece. Luxe? Obviously. Over the top? Always. Inspired by the lavish, layered confections of Dubai, they’re just as fabulous to look at as they are to eat. Bonus: they make the ultimate edible gift—if you can part with them.

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CHAMPAGNE & HAZELNUT CHOCOLATE BARS

Yield: 4 Bars

Author: Michelle Williams

Prep time: 20 MinCook time: 4 MinInactive time: 30 MinTotal time: 54 Min

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Ingredients

• Dark Chocolate (6 ounces, tempered or melted for molding)
• White Chocolate (2 1/2 ounces, chopped)
• Champagne (1/3 cup, reduced to 1 tablespoon)
• Heavy Cream (2 teaspoons)
• Hazelnut Spread (3 tablespoons. I used Nutella)
• Crushed Hazelnuts (2 tablespoons, lightly toasted)
• Gold Luster Dust (1/2 teaspoon, or to preference)

KITCHEN TOOLS

• Silicone Chocolate Bar Molds
• Saucepan
• Mixing bowls
• Silicone spatula
• Offset spatula
• Food-safe brush (for gold dust)
• Piping bags (optional, but helpful)

Instructions

1. Toss the crushed hazelnuts with the gold luster dust in a small bowl until evenly coated. Sprinkle 1/2 of them across 4 chocolate bar molds.
2. Melt the dark chocolate in the microwave making sure to mix every 30 seconds. Using a spatula, spread the chocolate into the molds. Don't over spread, you want to keep your hazelnuts visible when the chocolate hardens.

TO MAKE THE CHAMPAGNE GANACHE

1. In a small saucepan over medium heat, reduce the champagne until 1 tablespoon remains. Add in heavy cream for just long enough to heat, about 1 minute. Pour the hot champagne reduction over the chopped white chocolate in a bowl. Let sit for one minute, then stir until silky and smooth. Cool to room temperature.

TO MAKE THE HAZELNUT PRALINE

1. Combine the hazelnut spread with your remaining crushed hazelnuts. Mix until evenly incorporated.

TO FILL THE CHOCOLATE BARS

1. Spoon or pipe a layer of hazelnut praline evenly into each shell.
2. Drizzle on a layer of champagne ganache.
3. Seal the chocolate bar by covering it all with more melted dark chocolate. Use a bench scraper to level the base. Let the bars fully set at room temperature or refrigerate for 10 minutes until hardened.
4. Carefully remove from molds once set. Optionally, dust with extra gold luster dust for a very golden bar look.

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