Chocolate Almond Bar
Recept van Robin Hoedjes
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
