Hazelnut Caramel Bar

This Hazelnut Caramel Bar from pâtissier and chocolatier Mark Tilling takes gourmet snacking to the next level! Flavours of hazelnut, caramel, chocolate and candied orange and a variety of textures mean this is one treat you will want to make time and time again!

Ingredients

348g Caster Sugar
76g Glucose
79g Hazelnut Praline 50%
247g Cream 35% fat (warm)
1 teaspoon Vanilla paste
300g roasted hazelnuts
120g candied orange
150g caramel flavoured chocolate (or Milk chocolate)
500g Milk chocolate (tempered)
100g Crushed Wafers

Method

Print Recipe

Line a square 8 inch cake tin or frame with greaseproof paper.
Make a direct caramel with the sugar, place a little sugar in a sauce pan make when melted add a little more sugar and keep doing this until all the sugar is added and then make it into a nice caramel colour.
Start to add the cream a little at a time, it will boil up a bit so can be dangerous, keep on heat but add slowly and keep mixing.
When all the caramel in smooth add the glucose, praline and vanilla.
Cook the caramel to 119oc, then add the caramel chocolate, half nuts and half dried fruit and mix.
Pour caramel into tin then add the other half of the nuts and dried fruit leave to cool.
Remove from the tin and cut the caramel into 10 bars.
Place a little chocolate on the bottom and leave to set.
Dip the bars in the tempered milk chocolate and crushed wafer then decorate.
Place a little tempered chocolate on each base of the caramel bars.
Mix the crushed wafer into the tempered milk chocolate and start to dip the bars.

Ingredients

348g Caster Sugar
76g Glucose
79g Hazelnut Praline 50%
247g Cream 35% fat (warm)
1 teaspoon Vanilla paste
300g roasted hazelnuts
120g candied orange
150g caramel flavoured chocolate (or Milk chocolate)
500g Milk chocolate (tempered)
100g Crushed Wafers

Method

Line a square 8 inch cake tin or frame with greaseproof paper.
Make a direct caramel with the sugar, place a little sugar in a sauce pan make when melted add a little more sugar and keep doing this until all the sugar is added and then make it into a nice caramel colour.
Start to add the cream a little at a time, it will boil up a bit so can be dangerous, keep on heat but add slowly and keep mixing.
When all the caramel in smooth add the glucose, praline and vanilla.
Cook the caramel to 119oc, then add the caramel chocolate, half nuts and half dried fruit and mix.
Pour caramel into tin then add the other half of the nuts and dried fruit leave to cool.
Remove from the tin and cut the caramel into 10 bars.
Place a little chocolate on the bottom and leave to set.
Dip the bars in the tempered milk chocolate and crushed wafer then decorate.
Place a little tempered chocolate on each base of the caramel bars.
Mix the crushed wafer into the tempered milk chocolate and start to dip the bars.