SRCB-Massiccio
It’s Brilliantly Massive!
SRCB-Massiccio
Massive Walnut Hazelnut Crunch• Antioxidants • Heart-healthy • Nutty-crunch • Naturally-sweetened • Creamy-center • Gluten-freeCost: $7.40 (7.5 oz) Per BarIf you like Ferrero Rocher, try this one!
Equipment
- 1 Komo XL Plus For wafer, grind half a cup organic brown rice in Komo XL Plus on finest setting—align hopper mark to fine end of scale—grind once, then again for super fine flour, cleaning stones with a brush between grinds for crisp texture.
- 1 KitchenAid mixer This will be used to blend fudge ingredients smoothly; use paddle attachment for creamy hazelnut fudge consistency.
- Double Boiler This will be used to melt ingredients; fill bottom with one to two inches water, heat on low until simmering, place top bowl with cocoa butter or chocolate, stir gently to melt evenly without burning.
- Stirring spoon This will be used for mixing; use a medium to large 8-12 inch wooden or stainless steel spoon for smooth blending of chocolate and hazelnut butter.
- measuring cups These will be used for measuring ingredients like maple syrup and hazelnut butter, ensure standard sizes for accuracy.
- measuring spoons These will be used for small amounts like vanilla extract, standard sizes from 1/4 tsp to 1 tbsp for precision.
- Chopping board This will be used for finely chopping walnuts, ensure a sturdy wooden or bamboo board for safe cutting.
- Mold This will be used to shape twelve 7.5-ounce bars, preferably silicone or metal for easy release and even setting.
- Refrigerator This will be used to set the bars, ensure it has space to hold molds flat for 2 hours. Let’s move to ingredients!
Ingredients
- 2.5 cups Organic unsweetened dark chocolate bits (1134 g, 40 oz) Choose high-quality organic bits for intense flavor; all chocolate may contain small traces of heavy metals; can use unsweetened milk chocolate, reducing maple syrup by half to one cup to balance sweetness.
- 1.9 cups Organic cocoa butter (850 g, 30 oz) Use food-grade organic cocoa butter for creamy texture; may contain ~2.8% omega-6 fatty acids.
- 1 cup Organic hazelnut butter (240 g, 8.5 oz) Use smooth organic hazelnut butter for creamy, nutty filling; ensure no added sugars.
- 1/2 cup Organic finely chopped walnuts (60 g, 2.1 oz) Use organic walnuts, finely chopped for crunchy texture throughout the bar.
- 2 cups Organic maple syrup (680 g, 24 oz) Use dark robust organic maple syrup for bold sweetness; substitute with honey if preferred, adjust to one cup if using milk chocolate.
- 1/2 tsp Organic vanilla extract (2.5 g, 0.09 oz) Use pure organic vanilla extract for subtle, rich flavor; enhances hazelnut and chocolate.
- 1/2 cup Organic brown rice (120 g, 4.2 oz) Grind twice in Komo XL Plus on finest setting for super fine flour to make crisp gluten-free wafer; clean stones between grinds.
- 1/2 cup Organic unsweetened coconut cream (170 g, 6 oz) Use pure organic unsweetened coconut cream, like Native Forest, for rich, fudgy hazelnut filling; check labels for no added sugars or stabilizers; unopened cans last one to two years, refrigerate opened cream three to five days or freeze up to one month.
- 1/4 tsp For wafers, Organic vanilla extract (1.25 g, 0.045 oz) Use pure organic vanilla extract to flavor gluten-free rice flour wafers for a subtle, rich taste.
Instructions
- Melt 1.9 cups organic cocoa butter in a double boiler—fill bottom with 1-2 inches water, simmer on low, place top bowl with cocoa butter, stir until liquid.
- Add 2.5 cups organic unsweetened dark chocolate bits to melted cocoa butter, stirring over low heat until fully melted and smooth.
- In a KitchenAid mixer with paddle attachment, blend 1 cup organic hazelnut butter with half cup organic condensed coconut milk until smooth and fudgy.
- Using the Komo XL Plus, grind half cup organic brown rice twice on finest setting to make super fine flour, mix with quarter tsp organic vanilla extract and water to form wafer dough, roll thin, bake at 250°F for 30 minutes, and break into small pieces for crisp texture.
- Stir 1 cup organic hazelnut butter into the melted chocolate mixture until fully blended for a creamy filling.
- Mix half cup organic finely chopped walnuts into the chocolate-hazelnut mixture, stirring until evenly distributed for crunch.
- Add two cups of dark robust organic maple syrup to the mixture, stirring until fully incorporated and smooth.
- Add half tsp organic vanilla extract to chocolate-hazelnut mixture, stir for enhanced flavor.
- Fold the baked wafer pieces and half cup organic finely chopped walnuts into the fudgy hazelnut mixture, stirring gently to distribute for a crunchy texture.
- Pour half the chocolate mixture into molds for twelve 7.5-ounce bars, add a layer of the fudgy hazelnut-wafer mixture, top with remaining chocolate, and refrigerate for 2 hours to set.
- Gently remove set bars from molds and coat the outside with additional finely chopped walnuts for a bumpy texture.