{"id":127952,"date":"2021-06-18T19:29:22","date_gmt":"2021-06-18T09:29:22","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=127952"},"modified":"2021-07-17T14:50:45","modified_gmt":"2021-07-17T04:50:45","slug":"hazelnut-chocolate-dessert-slice","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/hazelnut-chocolate-dessert-slice\/","title":{"rendered":"Hazelnut Chocolate Dessert Slice"},"content":{"rendered":"<div class=\"comment-rating-field-pro-plugin\"><div class=\"rating-container crfp-group-1\"><span class=\"label\"><a href=\"https:\/\/www.howtocookthat.net\/public_html\/hazelnut-chocolate-dessert-slice\/#comments\">Rate it  <\/a><\/span>\n\t\t\t       \t\t<span class=\"rating-always-on\">\n\t\t\t\t\t\t\t<span class=\"crfp-rating crfp-rating-5\" style=\"width:80px\"><a href=\"#comments\">5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n<div class=\"videoWrapper\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/5JAWysNvEI4?rel=0\" title=\"YouTube video player\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/div>\n<p>&nbsp;<\/p>\n<h2>Chocolate Chantilly Cream Recipe<\/h2>\n<p>500g (17.64 ounces)\u00a0or 2 cups <a title=\"What cream should I use?\" href=\"https:\/\/www.howtocookthat.net\/public_html\/cream-use\/\" target=\"_blank\" rel=\"noopener noreferrer\">cream<\/a> 35% fat<br \/>\n180g (6.35 ounces) milk chocolate, chopped<\/p>\n<p>Bring the cream to the boil and pour it over the chopped milk chocolate, leave to sit for a couple of minutes and then stir gently until smooth. \u00a0Cover and place in the fridge to chill while you prepare the rest of the elements.  <\/p>\n<p>When ready to use it whisk with an electric mixer until it forms smooth peaks.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella-550x309.jpg\" alt=\"hazelnut chocolate dessert ann reardon\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-127955\" data-wp-pid=\"127955\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/whipped-cream-hazelnut-chocoalte-nutella.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<h2>Crispy Base Recipe<\/h2>\n<p>180g (6.35 ounces) or 1\/2 cup Nutella<br \/>\n140g (4.94 ounces) Milk Chocolate<br \/>\n70g (2.47 ounces) Dark Chocolate<br \/>\n30g (1.06 ounces) or 1 cup rice bubbles<\/p>\n<p>Melt the chocolates and mix with the nutella and rice bubbles and stir well.<\/p>\n<p>Pour onto a baking paper and place another sheet of baking paper over the top. Using your hands flatten the mixture, then using a rolling pin roll to the size of your container. \u00a0 Place flat in the freezer.<\/p>\n<p>Alternative Option:  If making just this part of the recipe add an additional 1\/2 to 1 cup of rice bubbles, mix through and place scoopfuls into cupcake cases.  Add sprinkles and place into the fridge to set.<\/p>\n<h2 class=\"fn\">Hazelnut Dacquoise Recipe<\/h2>\n<p>200g (7.05 ounces) or 1 1\/2 cup icing (powdered) sugar<br \/>\n200g (7.05 ounces)\u00a0or 1 3\/4 cups ground hazelnuts<br \/>\n250g (8.82 ounces) or 7 egg whites<br \/>\n2g (0.07 ounces) cream of tartar (a pinch)<br \/>\n60g (2.12 ounces) or 1\/4 cup sugar<br \/>\n100g (3.53 ounces) or 3\/4 cup hazelnuts, roughly chopped<\/p>\n<p>Sift together the icing sugar and the hazelnut meal.<br \/>\nIn a separate bowl whisk together the egg whites, sugar and cream of tartar until stiff peaks form.<\/p>\n<p>Gently fold the icing sugar and hazelnut meal into the egg whites.<\/p>\n<p>Spread the dacquoise to about 1cm (0.39 inches) thickness to the size of your baking pan, sprinkle with chopped hazelnuts.<br \/>\nBake at 170C (338 degrees Fahrenheit) for around 20 minutes or until golden. \u00a0Remove from oven and leave to cool.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/P1055229-550x413.jpg\" alt=\"hazelnut daquoise recipe ann reardon\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-127957\" data-wp-pid=\"127957\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/P1055229-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/P1055229-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/P1055229-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/P1055229-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>Option 2 &#8211; you can make just the dacquoise and chantilly cream.  Pipe the dacquoise into circles and bake as described above.  Once cool layer with whipped chantilly cream and sprinkle with chopped nuts.<\/p>\n<h2><a href=\"https:\/\/www.howtocookthat.net\/public_html\/chocolate-cream\/\">Chocolate Cremeux Recipe<\/a><\/h2>\n<p>Chocolate cremeux is like a rich creamy chocolatey custard, not as sickly as a layer of ganache but richer than a mousse. Click on the title for the link to the Cremeux recipe.<\/p>\n<p><span style=\"text-decoration: underline;\"><strong><br \/>\n<\/strong><\/span><strong>Assembly Part 1 &#8211; <\/strong><\/p>\n<p><em>If using a frame<\/em>: Place frame on top of your crispy base. \u00a0Smooth a thin layer of chocolate cremeux over and then top with the dacquoise. \u00a0Pour the remaining chocolate cremeux over the dacquoise and jiggle slighlty to smooth and level. \u00a0Place in the freezer.<\/p>\n<p><em>If using a rectangle container:<\/em> \u00a0Trim the dacquoise and crisp base so that they will fit inside the container. \u00a0Line the container with plastic wrap along the bottom and sides. \u00a0Pour most of the chocolate cremeux into the container and jiggle to smooth. \u00a0Top with the dacquoise, hazelnut layer down, next a thin layer of the remaining cremeux and lastly the crispy base. \u00a0Freeze.<\/p>\n<p><strong>Chocolate Rectangles<\/strong><\/p>\n<p>400g (14.11 ounces) Milk Chocolate<\/p>\n<p>Take two sheets of acetate or aluminium foil and mark on them the size of your frame or container. \u00a0Next using a ruler divide into equal sized rectangles the size you want your portions to be. \u00a0There is not need to draw the lines through the middle of the baking sheet just draw cutting guide lines at the edges so once your chocolate is on it you know where to cut.<\/p>\n<p><a href=\"https:\/\/www.howtocookthat.net\/public_html\/temper-chocolate\/\">Temper your chocolate<\/a>, follow the link to the post on how to temper chocolate if you are not sure what tempering is or how to temper. \u00a0Spread chocolate over your sheets of aluminum foil to the size of the frame. Leave on the bench<\/p>\n<p>Once it is firm but not yet hard cut with a knife, use a ruler and the guidelines you drew earlier to make perfectly even rectangles. \u00a0Place in fridge until crisp.<\/p>\n<p><strong>Assembly Part 2<\/strong><\/p>\n<p>Take the base part out of the freezer, and remove from the frame or container. \u00a0Trim the very edges off to neaten it up.  Using the chocolate rectangles as a size guide cut the dessert into rectangles.<\/p>\n<p>Place the whipped chantilly cream in a piping bag fitted with a round nozzle and pipe six dots onto each rectangle. \u00a0Top with another sheet of chocolate. Pipe a swirl of \u00a0chantilly cream on top and add a roasted hazelnut and chocolate swirl. \u00a0<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-550x309.jpg\" alt=\"hazelnut chocolate slice dessert cookbook\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-127956\" data-wp-pid=\"127956\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-1200x675-cropped.jpg 1200w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice.jpg 1920w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>\u00a9 All Rights Reserved <a href=\"https:\/\/www.howtocookthat.net\" rel=\"noopener noreferrer\" target=\"_blank\">Reardon Media PL 2021<\/a><\/p>\n<p><script type=\"application\/ld+json\">\n{\n  \"@context\": \"https:\/\/schema.org\/\", \n  \"@type\": \"Recipe\", \n  \"name\": \"Hazelnut Chocolate Dessert Slice\",\n  \"image\": \"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-550x309.jpg\",\n  \"description\": \"The most delicious dessert that you will make with options for beginners through to pro.\",\n  \"keywords\": \"chocolate hazelnut dessert ann reardon\",\n  \"author\": {\n    \"@type\": \"Person\",\n    \"name\": \"Ann Reardon\"\n  },\n   \"aggregateRating\": {\n    \"@type\": \"AggregateRating\",\n    \"ratingValue\": \"5\",\n    \"reviewCount\": \"7\"\n  },\n\"interactionStatistic\": {\n    \"@type\": \"InteractionCounter\",\n    \"interactionType\": \"http:\/\/schema.org\/CommentAction\",\n    \"userInteractionCount\": \"37071\"\n  },\n\"publisher\": {\n  \"@type\": \"Organization\",\n  \"name\": \"Reardon Media Pty Ltd\"\n  },\n  \"datePublished\": \"2021-06-18\",\n  \"prepTime\": \"PT70M\",\n  \"cookTime\": \"PT15M\", \n  \"totalTime\": \"PT85M\", \n  \"recipeCategory\": \"dessert\", \n  \"recipeCuisine\": \"French\", \n  \"recipeYield\": \"20\", \n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"\"\n  },\n  \"recipeIngredient\": [\n    \"500g (17.64 ounces) (17.64 ounces (500.09 grams)) or 2 cups cream\",\n    \"180g (6.35 ounces) (6.35 ounces (180.02 grams)) milk chocolate\"\n  ],\n  \"recipeInstructions\": [{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Bring the cream to the boil and pour it over the chopped milk chocolate, leave to sit for a couple of minutes and then stir gently until smooth.\"\n  },{\n    \"@type\": \"HowToStep\",\n    \"text\": \"Cover and place in the fridge to chill while you prepare the rest of the elements.\"\n  }],\n  \"video\": {\n    \"@type\": \"VideoObject\",\n    \"name\": \"Hazelnut Chocolate Dessert Slice\",\n    \"description\": \"The most delicious dessert that you will make with options for beginners through to pro.\",\n    \"thumbnailUrl\": \"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-550x309.jpg\",\n    \"uploadDate\": \"2021-06-18\", \n    \"contentUrl\": \"https:\/\/www.youtube.com\/embed\/5JAWysNvEI4?rel=0\",\n    \"embedUrl\": \"https:\/\/www.youtube.com\/embed\/5JAWysNvEI4?rel=0\"\n  }  \n}\n<\/script><\/p>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/hazelnut-chocolate-dessert-slice\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"hazelnut chocolate slice dessert cookbook\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/06\/hazelnut-chocoalte-slice-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"127956\" \/><\/a><p>&nbsp; Chocolate Chantilly Cream Recipe 500g (17.64 ounces)\u00a0or 2 cups cream 35% fat 180g (6.35 ounces) milk chocolate, chopped Bring the cream to the boil and pour it over the chopped milk chocolate, leave to sit for a couple of minutes and then stir gently until smooth. \u00a0Cover and place in the fridge to chill while you prepare the rest of the elements. When ready to use it whisk with an electric mixer until it<\/p>\n","protected":false},"author":1,"featured_media":127956,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,3519,3516,3518,3517,3520],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/127952"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=127952"}],"version-history":[{"count":6,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/127952\/revisions"}],"predecessor-version":[{"id":127962,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/127952\/revisions\/127962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/127956"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=127952"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=127952"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=127952"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}