Passion Hazelnut Bars


Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

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Toasted Hazelnuts

Hazelnuts, granulated 680 g 24 oz 76%
Sugar 100 g 4 oz 12%
Brandy 100 g 4 oz 12%
Batch Size 880 g 32 oz 100%


Praline paste 780 g 28 oz 67%
Dark chocolate, melted 390 g 14 oz 33%
Batch Size 1170 g 42 oz 100%

Passion Fruit Ganache

Heavy cream 200 g 7 oz 12%
Glucose syrup 140 g 5 oz 9%
Passion fruit purée, reduced (see Note) 200 g 7 oz 12%
Butter, very soft 60 g 2 oz 3%
White chocolate, melted, tempered, at 30°C/86°F 1040 g 37 oz 64%
Batch Size 1640 g 58 oz 100%
Dark chocolate, melted, tempered, for precoating and enrobing as needed
Granulated hazelnuts, toasted, for finishing as needed


To Prepare the Toasted Hazelnuts

Combine the hazelnuts with the sugar and brandy. Toast in a 175°C/350°F oven until golden brown. Allow to cool completely.

To Make the Gianduja

  1. Combine the praline paste and the melted dark chocolate.
  2. Add the toasted hazelnut mixture. Table to temper.
  3. Spread the gianduja into a frame 12 × 24 × ¼ in. Allow to crystallize until set.
  4. Place another frame 12 × 24 × ¼ in on top of the one containing the gianduja.

To Make the Passion Fruit Ganache

  1. Combine the cream and glucose syrup in a saucepan. Bring to a boil. Remove from the heat and add the reduced passion fruit purée.
  2. Allow the mixture to cool to 40°C/105°F.
  3. Stir the butter into the tempered white chocolate, taking care that no lumps of butter remain.
  4. Pour the cooled cream mixture over the white chocolate mixture.
  5. Using a spoon or spatula, stir in vigorous small circles outward to emulsify.
  6. Stir outward in larger circles to spread the emulsion throughout the bowl, checking to see that all of the chocolate has melted. If necessary, heat the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 34°C/94°F.
  7. Pour the ganache immediately into the frame on top of the gianduja. Cover with plastic wrap and allow to crystallize overnight.

To Complete the Passion Hazelnut Bars

  1. Remove the frames from the slab.
  2. Precoat the gianduja side of the slab with the tempered dark chocolate.
  3. Cut into bars 19 mm × 8 cm/¾ × 3 in. Enrobe in the tempered dark chocolate. When the chocolate begins to set, garnish each bar with a diagonal line of toasted granulated hazelnuts. Pipe a line of the tempered dark chocolate on either side of the hazelnuts.