Hazelnut crunch bars

Ingredients

250g Sosa hazelnut praline 

50g roasted chopped hazelnuts 

35g Sosa cherry crispies (crushed slightly)

100g Belcolade vegan milk-alike chocolate 

2g ground cinnamon

Method

Temper the vegan chocolate. 

Slightly heat the praline and add to the chocolate and mix to combine.

Add in the hazelnuts, cherry crispies and ground cinnamon.

Place mixture into a piping bag and pipe into shells leaving 2mm from the top of the mould to allow for a cap.

Ingredients

Belcolade vegan milk-a-like chocolate 

Roasted hazelnuts

Wrights of Lymm edible gold leaf 

Belcolade cocoa butter 

Method

Temper the vegan chocolate and mould a shell.

Fill the shell with the praline and leave to crystallise. Cap the bars and turn out. Place on to a wire rack. 

Temper 300g vegan milk chocolate and 100g cocoa butter.

Add the roasted and chopped hazelnut pieces (more for extra texture).

Place the mixture into a piping bag and pipe over the top of the bars, ensuring all corners and sides are covered. For an extra crunchy texture, allow the bars to set and repeat. 

Once completely set you can garnish with edible gold.