Hazelnut Feuilletine Chocolate Bars are a crunchy base of roasted hazelnuts, feuilletine and dark chocolate, topped with a delectable coconut cream ganache.
Cut a sheet of parchment paper slightly wider than a 9 x 13 pan to allow for overhang. Line the pan with the parchment and secure the overhang with small bulldog clips. This will prevent the paper from moving when the pan is being filled. The overhang pieces will be used as handles to remove the finished slab.
In a large bowl, combine the melted bittersweet and giunduja chocolates. Stir using a hand whisk.
Fold in the feuilletine and roasted hazelnuts until evenly distributed.
Press the mixture evenly into the prepared pan and place in the refrigerator.
Make the filling:
Place the chopped chocolate in a bowl.
In a small saucepan over medium heat, bring the cream to a simmer. Remove from heat and immediately pour over the chocolate.
Shuffle the bowl gently so that the cream covers the chocolate. Allow to rest for 2-3 minutes (depending on the size of the chocolate) to allow the chocolate to soften and melt.
Add the butter and stir with a hand whisk until ganache is smooth. Allow to cool slightly.
Remove the crust from the refrigerator and pour the ganache evenly over the crust. If needed, use an offset spatula to evenly spread the ganache.
Make the topping:
Melt the chocolate in a small bowl in the microwave for 10-second intervals. Stir until smooth.
Use a spatula or spoon to drip a random pattern onto the ganache.
Place in the refrigerator for at least 3 hours.
Serve:
Use the overhang parchment to lift out the slab. Place on a flat surface and cut with a warm sharp knife.