Gianduja Bars

Preparation

1. Step 1

   Line 2 baking sheets with parchment or waxed paper. Place a 4 1/2 by 8 1/2-inch flan form in the center of one of the baking sheets.

   Step 2

   Melt and temper 6 ounces of the chocolate (see pages 25–30), then thoroughly blend in the praline paste. Stir in the hazelnuts. Pour this mixture into the flan form and use a rubber spatula to spread it evenly and smoothly. Chill the confection in the refrigerator until firm (2 to 3 hours).

   Step 3

   With a sharp, thin-bladed knife, cut around the rim of the flan form to loosen and remove it. Leave the confection on the paper. Melt and temper the remaining 6 ounces chocolate and pour half of it on top of the confection. Spread it very rapidly with a flexible blade spatula, then use a pastry comb to make a textured design in the chocolate before it sets. Chill the confection in the refrigerator until the chocolate sets up (about 10 minutes).

   Step 4

   Remove the confection from the refrigerator and invert it onto the second baking sheet. Gently peel the parchment paper off the back of the confection. Use the remaining tempered chocolate to coat this side and use the pastry comb to make a design. Chill the confection in the refrigerator until the chocolate sets up (about 10 minutes).

   Step 5

   Remove the confection from the refrigerator and let it sit at room temperature for 10 minutes. Cut the confection into eight 1-inch-wide bars. Cut each bar in half to make 1 by 2-inch bars. Place each bar in a paper candy cup. In a tightly covered container wrapped in several layers of aluminum foil, the bars will keep for 1 month in the refrigerator or 2 months in the freezer. They are best served at room temperature.

2. VARIATION

   Step 6

   Almond Chocolate Bars: Substitute almond butter (a variation of praline paste, see page 148) and toasted, whole almonds for the praline paste and the hazelnuts.