Chocolate Almond Bar

I. Chocolate Pate Sable Dough

• 307g Butter
• 219g Sugar
• 9g Lemons
• 2g Salt
• 24g Eggs
• 400g Flour
• 40g Veliche Cocoa Powder

Process

• Cold butter mix with the sugar, lemons, salt and eggs.
• Mix with the flour and cocoa powder.

II. Amandel chocolate paste

• 413g Almond paste
• 35g Veliche Hazelnut Praliné
• 24g Eggs
• 2g Lemon puree
• 4g Egg white
• 4g Water
• 50g Raisins
• 50g Cocoa baking drops

Process

• Mix all together in the mixer
• Add the raisins and the baking drops

III. Chocolate nut crumble

• 40g Almond powder
• 40g Sugar
• 40g Butter
• 30g Flour
• 5g Cocoa powder from Veliche
• 20g Hazelnut pieces

Process

• Mix all dry ingredients
• Add the cold butter and crumble all together
• Add the nuts and cool into the chiller

IV. Preparations

• Start with preparing the dough and cool into the chiller
• Followed with the amandel chocolate paste and roll to a rod off approximately 55 cm
• Roll the dough to 5mm
• Roll the amandel chocolate paste into the dough
• Shape it all and add before baking the chocolate nut crumble
• Bake at 190°C
• Decorate as desired