Hazelnut Feuilletine Chocolate Bars

Decadent chocolate dessert without an oven? Why, yes indeed! These Hazelnut Feuilletine Chocolate Bars are contrasting layers of crunchy and velvelty and are a breeze to whip up.

I adore chocolate, but the base takes centre stage in these bars. It is a mixture of pailette feuilletine,  roasted hazelnuts, and chocolate. It's just...BEYOND! Top it off with more chocolate and then top that off with even more chocolate and you have the perfect excuse to EAT ALL THE CHOCOLATE! GUILT FREE! ALWAYS!

These simple to prepare treats are chock-full of some of my most loved ingredients:

• Chocolate (x3): CHOCOLATE IS EVERYTHANG! The good, dark, bittersweet stuff.  I've learned a great deal concerning the theory and practical applications of chocolate through the culinary courses I took last year. The history, the science, types of trees and regions, production - the good, bad and ugly of it all and of course the tastings. Oh, the tastings! And there is so much more to learn.
• Roasted Hazelnuts: Not only are they super delicious, they are rich in protein and unsaturated fats and contain thiamine and B-vitamins. Roasting the nuts helps to release their flavour and adds that extra crunch factor. Best results are obtained at 300ºF for 35 - 40 minutes. Bake on the a cookie sheet lined with parchment and use the middle rack of the oven. Oven temps vary, so test your oven and keep an eye on the nuts, while baking.
• Coconut Butter: Also called coconut manna or creamed coconut, but not to be confused with coconut oil. It is made from one ingredient - you guessed it, shredded, unsweetened coconut meat - blended until a smooth consistency is reached. The finished product is a little gritty, but oh so delicious on toast, smoothies and in baked goods.
• Coconut Cream: Not to be confused with cream of coconut (often used in Pina Colada). Coconut cream is the thick non-liquid part that separates from coconut milk when chilled. I love whipping it up with vanilla beans to top desserts like I did with my No-Bake Maple Berry vegan Cheesecake and Strawberry Shortcake Macarons . DOUBLE YUMMMM!
• Paillete Feuilletine: These flakes are a dream and are more commonly found in classic French recipes. I have used them to finish my Chocolate and Peanut Butter Cake, Hazelnut Rochers and a few other applications I will share with you in future posts. I basically treat them like edible currency. Oh yeah, I'm that girl in da club, ummm... kitchen making it rain feuilletine.

Now of course you may substitute the coconut cream and butter for regular cream and butter as called for in the original recipe. I at first tried it that way and wanted to create a vegetarian version for the Dude to enjoy - and boy, did he!! If you don't have hazelnuts on hand, feel free to omit them. I added them for a little extra crunch and a more pronounced hazelnutty flavour, but the feuilletine on its own is superb.

OK, enough writing/talking. You really need to make yourself and everyone you know and love a batch of these Hazelnut Feuilletine Chocolate Bars. Still need a little convincing? Here's a little process video.

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Hazelnut Feuilletine Chocolate Bars

Hazelnut Feuilletine Chocolate Bars are a crunchy base of roasted hazelnuts, feuilletine and dark chocolate, topped with a delectable coconut cream ganache.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 2 hours hours

Total Time: 2 hours hours 10 minutes minutes

Course: Dessert

Servings: 20

Author: I Sugar Coat It

Ingredients

For the base:

• 181 grams bittersweet chocolate melted
• 250 grams gianduja chocolate or peanut butter, melted
• 142 grams paillete feuilletine or rice cereal
• 85 grams hazelnuts optional, roasted and coarsely chopped

For the filling:

• 170 grams semisweet chocolate chopped
• 57 grams bittersweet chocolate chopped
• 236 grams coconut cream or heavy cream
• 57 grams coconut butter or unsalted butter

For the topping:

• 60 grams caramel or white chocolate melted

Instructions

Make the base:

• Cut a sheet of parchment paper slightly wider than a 9 x 13 pan to allow for overhang. Line the pan with the parchment and secure the overhang with small bulldog clips. This will prevent the paper from moving when the pan is being filled. The overhang pieces will be used as handles to remove the finished slab.
• In a large bowl, combine the melted bittersweet and giunduja chocolates. Stir using a hand whisk.
• Fold in the feuilletine and roasted hazelnuts until evenly distributed.
• Press the mixture evenly into the prepared pan and place in the refrigerator.

Make the filling:

• Place the chopped chocolate in a bowl.
• In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and immediately pour over the chocolate.
• Shuffle the bowl gently so that the cream covers the chocolate. Allow to rest for 2-3 minutes (depending on the size of the chocolate) to allow the chocolate to soften and melt.
• Add the butter and stir with a hand whisk until ganache is smooth. Allow to cool slightly.
• Remove the crust from the refrigerator and pour the ganache evenly over the crust. If needed, use an offset spatula to evenly spread the ganache.

Make the topping:

• Melt the chocolate in a small bowl in the microwave for 10-second intervals. Stir until smooth.
• Use a spatula or spoon to drip a random pattern onto the ganache.
• Place in the refrigerator for at least 3 hours.

Serve:

• Use the overhang parchment to lift out the slab. Place on a flat surface and cut with a warm sharp knife.
• Store in the refrigerator.

Notes

Adapted from these Hazelnut Crunch Bars.

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