Salted Caramel Chocolate Hazelnut Bark
Author: Itsy Bitsy Foodies
Recipe type: Chocolate
Prep time:
Cook time:
Total time:
Serves: 40
- 2 cups sugar
- 12 Tbsp butter
- 1 cup heavy cream
- 1 Tbsp fleur de sel
- 1 cup chocolate chips
- ½ cup heavy cream
- Salted caramel
- Chocolate ganache
- 2 cups+ chocolate chips
- Dark chocolate chips
- Oregon hazelnuts, coarsely chopped
- Heat the sugar in a 2-3 quart pan over medium-high heat until it starts to melt, at which point start whisking it.
- Continue whisking it as it clumps up, until it completely melts.
- Continue cooking the sugar until it reaches 350 degrees with a candy thermometer(it will be a dark amber color).
- Stir in the butter and mix it with a whisk or a wooden spoon until the butter melts.
- Remove it from the heat and slowly add the cream, stirring it constantly until a smooth sauce forms.
- If salted caramel is desired, stir in the fleur de sel and mix well until combined.
- Refrigerate any leftovers in a sealed container.
- Place the chocolate chips in a heat-proof bowl.
- Heat the cream over medium heat just until it boils.
- Pour the hot cream over the chocolate chips and let the chocolate rest for 2 minutes.
- Stir the chocolate until a smooth ganache forms.
- Adjust the consistency of the ganache by adding more or less cream. You can also refrigerate it to thicken it.
- Let cool and then refrigerate any leftovers in a sealed container.
- Melt the chocolate chips in a double-boiler, stirring frequently and pulling off the heat once the chips start to melt.
- Once removed from the heat, stir the chocolate continuously until it is smooth.
- Spread the melted chocolate on a parchment-lined baking sheet or 9x13 pan.
- Drizzle the salted caramel over the chocolate.
- Sprinkle dark chocolate chips and chopped hazelnuts over the chocolate.
- Gently press them into the chocolate so that they stick.
- Drop chocolate ganache over the top and drizzle additional caramel if desired.
- Take a table knife or the back of the spoon to swirl the ganache and spread it out more.
- Let cool for a about 15 minutes then place in the refrigerator to harden.
- Remove from the refrigerator and break into pieces.
- Store in a sealed container in the refrigerator. (The ganache and caramel sauce need to be refrigerated.)
Recipe by Itsy Bitsy Foodies at http://itsybitsyfoodies.com/salted-caramel-chocolate-hazelnut-bark/
3.2.1275