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Decadent 'Triple Chocolate' Bars with Salted Caramel and Roasted Hazelnuts - photo 1
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Decadent 'Triple Chocolate' Bars with Salted Caramel and Roasted Hazelnuts

Desserts Cakes and Bakes Dishes for Special Occasions 210 min Medium 11 wyświetleń ~70.96 PLN - (0)
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Description

These are not ordinary chocolate bars; they are a true work of confectionery art that will satisfy the most refined palates. Imagine three layers of pure pleasure: at the bottom is an intensely chocolatey, moist, and chewy 'fudgy brownie' base. The middle layer is liquid gold – a thick, homemade, salted caramel, studded with crunchy, roasted hazelnuts. The whole thing is topped with a velvety, melt-in-your-mouth dark chocolate ganache. Each bite is a symphony of flavors and textures: the deep bitterness of chocolate, the sweetness of caramel balanced by a hint of sea salt, and the satisfying crunch of nuts. Perfect with a cup of strong coffee, as an elegant dessert for special occasions, or simply when you crave a moment of luxury. They look stunning, and while their preparation is multi-step, it is incredibly satisfying.

Składniki (16)

Servings:
16
  • Bitter chocolate 70% 150 g
  • Masło 82% 180 g
  • Egg 2 szt.
  • Muscovado brown sugar 150 g
  • Wheat flour type 450 75 g
  • White sugar 200 g
  • Water 60 ml
  • 36% heavy cream 270 ml
  • Hazelnuts 150 g
  • Bitter chocolate 50-60% 150 g
  • 🌿 Przyprawy
  • Kakao ciemne 25 g
  • Fine salt 2 szczypty
  • Flaky sea salt 1 łyżeczka
  • ✨ Opcjonalne
  • Vanilla extract 5 g
  • Instant coffee powder 1 łyżeczka
  • Sea salt flakes for sprinkling 2 szczypty
💰 Szacowany koszt dania: ~70.96 PLN (4.43 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the brownie base

1

Start by preparing the baking pan and preheating the oven. Set the oven to 170°C with the top and bottom heating function. Line a square pan measuring 20x20 cm with parchment paper, allowing the paper to extend beyond the edges of the pan. This will make it easier to remove the cake later. You can lightly grease the paper with butter to help it stick to the pan better.

Use a metal pan that conducts heat evenly. The protruding edges of the paper act as 'handles' – don't skip this step, as removing the sticky cake will be very difficult.
2

Prepare a water bath to melt the chocolate. Pour water into a small pot to a height of about 2-3 cm and bring to a boil. Reduce the heat so that the water is just simmering. Place a metal or glass bowl on top of the pot that is larger than the diameter of the pot and does not touch the surface of the water. In the bowl, add the broken 70% dark chocolate and 120g of diced butter. Slowly stir with a silicone spatula until the ingredients are completely melted and combined into a smooth, glossy mixture. Remove the bowl from the pot and set aside to cool slightly for about 5-10 minutes.

Ingredients: Bitter chocolate 70%, Masło 82%
A water bath is a gentle melting method that prevents chocolate from burning. Be careful not to let a single drop of water get into the bowl with the chocolate, as it can cause it to seize.
3

In a large bowl, place the eggs and Muscovado brown sugar. Using a hand mixer or a whisk, beat the ingredients for about 2-3 minutes on medium speed. The mixture should become lighter, fluffy, and slightly increase in volume. The goal is to aerate the eggs and dissolve the sugar.

Ingredients: Egg, Muscovado brown sugar
You don't need to whip the eggs into stiff peaks like for a sponge cake. The goal is to achieve a smooth, aerated emulsion. Using eggs at room temperature will speed up this process.
4

To the beaten eggs with sugar, slowly pour in the slightly cooled chocolate mixture in a thin stream, while continuously mixing on low speed or stirring with a whisk. Mix only until the ingredients are combined into a uniform mass. If using, now is the time to add the vanilla extract and instant coffee.

Ingredients: Vanilla extract, Instant coffee powder
Make sure the chocolate mixture is not hot, otherwise the eggs may curdle. It should be warm to the touch, but not burning. Stir gently to avoid losing the aeration from the eggs.
5

In a separate small bowl, mix the dry ingredients: all-purpose flour, cocoa powder, and fine salt. Sift them through a fine sieve directly into the chocolate mixture. Using a silicone spatula, gently fold everything together, making movements from the bottom to the top. Mix only until the dry ingredients disappear and the mixture is uniform. The finished batter will be thick and glossy.

Ingredients: Wheat flour type 450, Kakao ciemne, Fine salt
Do not mix too long! This is the key to achieving perfectly fudgy, not cakey, brownies. Sifting the flour and cocoa prevents lumps and additionally aerates the batter.
6

Pour the prepared mixture into the previously prepared pan and smooth the surface with a spatula. Place in a preheated oven at 170°C and bake for 20-25 minutes. The brownie is ready when the edges are set and the center is still slightly moist and 'jiggly'. Check with a toothpick – when inserted in the center, it should come out with a few moist crumbs, but not raw batter. Remove from the oven and let it cool completely in the pan (at least 1 hour).

The key to perfect brownies is underbaking them. If the toothpick comes out dry, the cake will be dry and crumbly once cooled. It's better to take it out a moment too early than too late. Do not remove the cake from the pan until it has completely cooled.

Preparation of the caramel-nut layer

7

In a dry, medium skillet, toast the hazelnuts over medium heat for about 5-7 minutes, stirring frequently, until they start to smell fragrant and their skins begin to crack and darken. Transfer the hot nuts to a clean kitchen towel, wrap it up, and rub vigorously to remove as many skins as possible. Don't worry if some remain. Set the nuts aside to cool, then chop them coarsely with a knife.

Ingredients: Hazelnuts
Be careful not to burn the nuts, as they will become bitter. Rubbing them in a cloth is the simplest way to remove the bitter skin. You can also buy blanched nuts to skip this step.
8

In a saucepan with a thick, light bottom, place the white sugar and water. Heat over medium heat, without stirring, until the sugar completely dissolves. You can only gently swirl the saucepan. Then increase the heat and cook the syrup, still without stirring, until it takes on a deep amber color. This usually takes 8-12 minutes. Meanwhile, in a separate small saucepan, heat 120 ml of heavy cream – it should be hot but not boiling.

Ingredients: White sugar, Water, 36% heavy cream
Using a pot with a light-colored bottom allows you to control the color of the caramel. Do not stir the syrup with a spoon, as it may crystallize! If crystals appear on the walls of the pot, you can remove them with a brush dipped in water.
9

When the caramel reaches the desired color, immediately remove it from the heat. Very carefully and slowly pour in the hot cream, while vigorously stirring with a whisk. The mixture will bubble and splatter violently! Stir until the foam subsides. Add 60g of diced butter and flaky sea salt. Stir until the butter melts and the caramel becomes smooth and uniform. Finally, add the toasted and chopped hazelnuts and mix.

Ingredients: Masło 82%, Flaky sea salt, Hazelnuts
Be extremely careful – caramel has a very high temperature and can cause serious burns. Adding hot cream (not cold) minimizes splattering. If the caramel hardens after adding the cream, place the pot back on low heat and stir until the lumps dissolve.

Assembling and chilling the bars

10

Pour the prepared, slightly cooled caramel with nuts evenly over the completely cooled brownie base in the pan. Spread it with a spatula to create an even layer. Place the pan in the refrigerator for at least 30-40 minutes, so the caramel sets and hardens enough to pour another layer on top.

The caramel does not need to be completely cold, but it should be thick enough not to mix with the chocolate ganache. Chilling this layer is crucial for achieving distinct, separated layers in the finished bar.
12

Remove the mold from the refrigerator. Make sure the caramel layer is already set. Pour the slightly cooled ganache over the caramel and gently spread it to create the final smooth layer. If you like, sprinkle additional sea salt flakes on top now. Place the entire mold in the refrigerator for at least 2-3 hours, or preferably overnight, to allow all the layers to set properly.

Ingredients: Sea salt flakes for sprinkling
Patience is key! A long cooling time will ensure that the bars are firm and easy to cut. Cutting too early will cause the layers to melt and mix.
13

After cooling, carefully remove the cake from the pan by grabbing the protruding edges of the parchment paper and transfer it to a cutting board. Prepare a tall cup with hot water and a large, sharp knife. Dip the knife in the hot water, wipe it dry with a paper towel, and cut the cake into 16 equal bars (in a 4x4 grid). Repeat the dipping and wiping of the knife before each cut.

Using a hot, dry knife is a professional pastry trick. It gently melts the chocolate and caramel while cutting, allowing for perfectly even and clean edges without smudging the layers. This makes a huge difference in the appearance of the finished bars.

Preparation of ganache topping

11

Prepare the glaze. Finely chop the dark chocolate (50-60%) and place it in a medium-sized bowl. In a small saucepan, heat the remaining 150 ml of heavy cream until it is very hot and small bubbles begin to form at the edges (but do not bring it to a boil). Pour the hot cream over the chopped chocolate and let it sit for 5 minutes without stirring. After that time, start gently mixing with a whisk or spatula from the center of the bowl, making small circles, until you achieve a smooth, shiny, and uniform emulsion.

Ingredients: Bitter chocolate 50-60%, 36% heavy cream
Chopping the chocolate finely ensures even and quick melting. Waiting 5 minutes before mixing allows the heat from the cream to penetrate the structure of the chocolate, making it easier to create a smooth ganache without lumps.

Fun Fact

💡

The combination of chocolate and caramel, popularized on a large scale by Milton S. Hershey in the early 20th century, is an example of 'dynamic sensory contrast'. Our brain loves to experience different textures simultaneously – in this case, smooth chocolate, stretchy caramel, and crunchy nuts.

Best for

Popołudniowa kawa z przyjaciółmi Elegancki deser na przyjęcie Prezent 'hand-made' dla bliskiej osoby Chwila luksusu tylko dla siebie

Tips

🍽️ Serving

The bars taste best at room temperature when the caramel is pleasantly soft and chewy. Take them out of the fridge about 20-30 minutes before serving. They are excellent on their own, but can be served with a scoop of vanilla ice cream or a dollop of unsweetened whipped cream to balance the sweetness.

🥡 Storage

Store the bars in an airtight container in the refrigerator for up to 7 days. Layers of parchment paper between the bars will prevent them from sticking together. They can also be frozen – arrange them on a tray, freeze, and then transfer to a ziplock bag. They will stay fresh in the freezer for up to 3 months.

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