Hazelnut Stuffed Chocolate Bar Recipe

Bottle of Foodie Flavours hazelnut flavouring with hazelnut flavoured ganache filled chocolate bar

Recipe

Hazelnut Stuffed Chocolate Bar

Chunky, Creamy and Packed with Crunch. A DIY Chocolate Bar for Creative Home Chocolatiers

This homemade hazelnut stuffed chocolate bar is pure, hands on chocolatey fun. Using a simple mould, you’ll pour smooth milk chocolate and fill with a luxurious hazelnut flavoured white chocolate ganache, finishing it off with a generous sprinkle of chopped hazelnuts for added crunch.

It’s thick, indulgent and incredibly satisfying to make, and the best part? You can switch up the flavours and toppings however you like. From fruity fillings to nutty crunches, this is the perfect recipe for everyone who loves experimenting in the kitchen.

Watch Recipe Video

Assorted chocolate bars, a bowl of hazelnuts, a bottle of foodie flavours hazelnut food flavouring, and a container of cream on a wooden surface.

Chocolate bar mould being prepared with white drizzle and nuts being decorated with a piping bag.

Foodie Flavours hazelnut essence with chocolate, nuts, and bowls on a wooden surface.

cream being poured into a bowl full of white chocolate pieces.

Chocolate being poured into a mould with nuts and white chocolate drizzle.

Bottle of Foodie Flavours hazelnut essence with dropper on a blurred background

Chocolate bar with white drizzle and nuts held by a hand on a wooden surface

hazelnut flavoured white chocolate ganache filled chocolate bar

hazelnut flavoured ganache filled chocolate bar

Chocolate bars with a bottle and box of Foodie Flavours hazelnut flavouring on a wooden surface.

Ingredients

300g Quality Milk Chocolate
230g White Chocolate
80ml Double Cream
15-20 Drops Foodie Flavours Hazelnut Flavouring
2 Tsp Melted Unsalted Butter
1 Tbsp Chopped Hazelnuts (Optional)

Instructions

Makes 1 chocolate bar (20x10cm) / Prep time 20 mins / Cook time 10 mins

Scatter the chopped hazelnuts across the bottom of your chocolate bar mould. We used a silicone mould which measured 20m x 10cm x 2.5cm.
Melt 30g of the white chocolate in the microwave and drizzle this over the hazelnuts.
Place the mould in the fridge to set the chocolate.
Chop the remaining white chocolate into small pieces and add to a mixing bowl.
Put the cream in a microwaveable jug and heat on a high heat setting in the microwave for 40 secs, stirring halfway through.
Pour the cream over the chocolate and allow it to sit for a few minutes.
Add the melted butter and stir the white chocolate and cream together until smooth. If there are still lumps of chocolate remaining, heat the ganache in the microwave in 20 seconds bursts, stirring in between each.
Mix in the hazelnut flavouring and set aside to cool.
Next, finely chop the milk chocolate.
Boil a saucepan of water approx. 2-3 inches deep and remove from the heat.
Put two thirds of the chopped chocolate into a mixing bowl and sit the bowl over the saucepan, being careful not to let the bottom of the bowl touch the water.
Heat the chocolate and stir constantly. When the chocolate reaches between 40-45°C, remove the bowl from on top of the saucepan. Keep stirring the chocolate until it has all melted.
Mix in the remaining third of chopped chocolate and stir until smooth.
Pour enough chocolate into the mould to coat the base and sides, then place in the freezer for 10 mins.
Once set, pour the white chocolate ganache into the mould and level using an angled spatula/back of a spoon.
Place the mould into the freezer to set.
When the ganache is firm to the touch, pour the remaining milk chocolate to fill the mould.
Using an offset spatula, lightly scrape over the top to remove any excess chocolate.
Set in the fridge for at least 40 mins, then remove the chocolate bar from the mould and enjoy.