Coffee & Hazelnut Dark Chocolate Slab

This Belgian Dark Chocolate Hazelnut Coffee Slab with Marbled Caramel is a delightful treat with a perfect balance of rich chocolate, nutty crunch, and a hint of coffee flavor. Enjoy this indulgent creation as a dessert or share it as a sweet gift!

Ingredients:

• 400 grams Belgian dark chocolate buttons
• 125 grams hazelnuts
• 2 tablespoons freshly ground coffee
• 100 grams Belgian caramel chocolate buttons

Instructions:

1. Prepare Hazelnuts:

   • Preheat your oven to 180°C.
   • Spread the hazelnuts on a baking sheet and toast them in the oven for about 8-10 minutes or until they become fragrant. Keep an eye on them to prevent burning.
   • Once toasted, let the hazelnuts cool. Once cool, roughly chop them.

2. Melt Belgian Dark Chocolate:

   • Place the Belgian dark chocolate in a heatproof bowl.
   • Using a double boiler or the microwave, melt the chocolate, stirring occasionally to ensure even melting. If using a microwave, heat in 20-second intervals, stirring between each interval until smooth.

3. Add Coffee & Hazelnuts:

   • Stir the freshly ground coffee and hazelnuts into the melted dark chocolate until well combined.

4. Spread on a Parchment-Lined Pan:

   • Line a baking sheet with baking paper.
   • Pour the melted chocolate-coffee mixture onto the baking paper, spreading it into an even layer with a spatula.

5. Marble with Caramel Chocolate:

   • Melt the marbled caramel chocolate in the same manner as the dark chocolate.
   • Drizzle the melted marbled caramel chocolate over the hazelnuts and dark chocolate layer.

6. Create Swirls:

   • Use a spoon or a skewer to create swirls by gently dragging it through the chocolate and caramel layers. This will create a marbled effect.

7. Chill:

   • Place the baking sheet in the refrigerator to allow the chocolate bark to set. This usually takes about 1-2 hours.

8. Break into Pieces:

   • Once the chocolate has completely set, remove it from the refrigerator and let it come to room temperature for a few minutes.
   • Gently break the slab into rustic pieces.

9. Serve and Enjoy:

   • Arrange the chocolate bark on a serving platter or in a gift box.
   • Store any leftovers in an airtight container in the refrigerator.