Chocolate Bars and Spread



  1. 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.
  2. Crumble the crêpe dentelle and spread it across all the indents.
  3. Refrigerate 30 minutes.
  4. 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.
  5. 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.
  6. Refrigerate for another 30 minutes.
  7. 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.

Mold for this recipe

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