Hazelnut Milk Chocolate Bars

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 0mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    548

Toasting the hazelnuts may seem like an unnecessary extra step, but it’s key to drawing the earthy aroma from the nuts and getting the perfect crunchy texture that pairs so well with smooth milk chocolate. Store in an airtight container in a cool, dark place for up to two months.

recipe updated Feb 12, 2024

Ingredients

  • Hazelnuts icon
    Hazelnuts
    100 g
  • Milk chocolate callets icon
    Milk chocolate callets
    300 g

Tools

  • kCook icon Oven
  • kCook icon Chef Patissier XL
  • kCook icon Silicone bar molds
  • kCook icon Cutting board
  • kCook icon Baking tray - medium

Step preview

  1. Preheat an oven - 170ºC
  2. Spread out hazelnuts on a baking tray
  3. Toast until golden brown – 10 minutes, 170ºC
  4. Remove from the oven and let cool – 5 minutes
  5. Once cool, finely chop the hazelnuts and set aside until needed
  6. Fit the Creaming Beater
  7. Add 220 g of chocolate into the appliance bowl, fit the splashguard
  8. Heat until melted - 10 minutes, heat setting 4, speed Stir 3
  9. Scrape down the Creaming Beater
  10. Add the rest of chocolate
  11. Mix until melted – 3 minutes, speed Stir 1
  12. Add the chopped hazelnuts
  13. Mix until combined – 1 minute, speed Stir 1
  14. Pour the chocolate into the silicone chocolate bar moulds
  15. Chill in the fridge until solidified – 30 minutes
  16. Remove the chocolate bars from the moulds and trim any excess chocolate if necessary
  17. Serve
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