Chocolate Bars and Spread
Ingredients
Preparation
-
Melt 200 g milk chocolate in a double boiler. Place the Flexipan 12 striped bar mold on a perforated baking tray and put 1 tablespoon of chocolate in each indent. Spread with a brush, working up the edges.
-
Crumble the crêpe dentelle and spread it across all the indents.
-
Refrigerate 30 minutes.
-
Take the mold out of the fridge and spread a tablespoon of chocolate hazelnut spread along each indent lengthwise. Place 4 whole hazelnuts in each indent, then a wafer on top, and refrigerate again for 30 minutes.
-
Melt the remaining 150 g milk chocolate in a double boiler and pour in each indent, spread the chocolate evenly over each bar with a brush.
-
Refrigerate for another 30 minutes.
-
Melt the dark chocolate in a double boiler and place in a parchment paper cone. Unmold the bars and decorate the top with thin lines of dark chocolate.
