Hazelnut and Whisky Mini Bar Cake with 80% Chocolate

Created by

Mark Tilling - Chocolate Academy Chef

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Recipe components

Callebaut® ingredients

Bar cakes

Ingredients	Preparation
130g unsalted butter 135g brown sugar	Cream together
110g eggs 45g whole milk	Gradually add
175g flour 35g crushed hazelnuts 4g baking powder	Sieve together. Stir into the prepared batter.
130g Callebaut - Power Dark Chocolate - Power 80	Melt. Add to the batter melted but cool.
130g VH-9410 40g Callebaut - Caramelised Broken Nuts - Hazelnut Bresilienne	Stir in
Pipe into mini silicone bar moulds. Bake at 150’C for approximately 30 minutes.

Soaking syrup

Ingredients	Preparation
125ml water 150g sugar 25ml Whisky	Heat the sugar and water together. Add the whisky. Allow to cool.

Power 80 ganache topping

Ingredients	Preparation
15g caster sugar 45g egg yolks	Whisk together.
190g whipping cream	Bring to the boil. Add to the egg mix. Cook to 80°C.
100g Callebaut - Power Dark Chocolate - Power 80	Stir in. Allow to cool until a piping constancy.

Assembly

Soak the mini bar cakes in the whisky syrup.
Cover the top of the cake with prepared ganache.
Sprinkle with caramelized hazelnuts and gold leaf.