Your Essential Chocolate Bars

GF DF RSF PB
Serves: makes 4 (8.1cm x 15.9cm x 2.5cm) bars (2 pistachio + 2 hazelnut)

Ingredients:

FOR THE CHOCOLATE SHELL
600g good-quality dark or milk chocolate, roughly chopped
(Use approx. 150g per bar for double-thick shell coverage)

FOR THE PISTACHIO FILLING
110–115g ESSENTIAL CRÈME Pistachio Butter (about half the jar)
1–2 tbsp maple syrup 
1 tbsp thick coconut cream
Pinch sea salt

FOR THE HAZELNUT FILLING
110–115g ESSENTIAL CRÈME Hazelnut Butter (about half the jar)
1–2 tbsp maple syrup
1 tbsp thick coconut cream
Pinch of salt

Method:

Gently melt over a double boiler. If you’re feeling fancy you can temper it if you want the snap/gloss finish (32°C dark, 30°C milk).

Add 2 to 3 tbsp melted chocolate into each bar cavity. Use a spoon or brush to coat sides evenly. Pour out excess. Chill 5 to 10 mins to set. Repeat for a double layer.

In separate bowls, stir together pistachio and hazelnut filling mixtures until thick and glossy. Adjust the sweetness to taste.

Spoon or pipe each flavour into its mould, leaving ~3 to 4mm at the top. Smooth tops. Chill 10 to 15 mins to firm.

Pour melted chocolate over each bar to fully seal. Tap gently to remove air bubbles. Smooth top.

Chill until set (fridge = 1 hr, freezer = 30 mins). Carefully unmould. Admire. Drool. Devour.