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Hip-to-Be Squares
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Yields:
1
Here is a homestyle riff on the classic French carré — which just means "square" — a creamy-crunchy combination of chocolate, hazelnut, and delicately crispy feuilletine wafers. The result? Delicious. You can use either dark or milk chocolate.
From: The Liddabit Sweets Candy Cookbook © 2013 by Liz Gutman and Jen King Buy the book
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Ingredients
- 3 cups Nutella
- 1 1/4 cups melted dark or milk chocolate
- 1 1/2 tsp. fine sea salt
- 1/2 cup mild vegetable oil
- 2 cups crushed feuilletine or crushed cornflakes (see below)
- 3 cups chopped dark chocolate
Directions
- Step 1Place the Nutella in a medium-size bowl, add the melted chocolate, and stir well with a rubber spatula until combined.
- Step 2Add the sea salt, oil, and feuilletine, and stir to combine. Pour the mixture onto the prepared baking sheet and spread it in an even layer with the spatula. Cover it with plastic wrap and refrigerate until firm, 60 to 90 minutes.
- Step 3Run the tip of a sharp chef’s knife around the edge of the candy to loosen it, if necessary. Gently turn it out onto the prepared cutting board.
- Step 4Temper the 3 cups chocolate or use the 3 cups chocolate and 1/2 cup oil to make a substitute chocolate coating.
- Step 5Pour 1/2 cup of the chocolate over the top of the candy and spread it into a thin, even layer with the offset spatula. Allow it to set, about 5 minutes.
- Step 6Place a sheet of parchment paper over the candy and carefully flip it over (the chocolate will be on the bottom). Pour the remaining chocolate over the candy and spread it into an even layer with the offset spatula. Allow it to set up for 2 minutes, then run the tines of a fork through the surface, making a wavy pattern.
- Step 7Score the surface of the chocolate into 1-inch squares using a sharp chef’s knife. Allow it to set until the chocolate has firmed up slightly but still has some give, about 5 minutes.
- Step 8Pressing firmly, cut the candy along the score lines. Allow to set completely, 10 minutes. Store the squares, layered with wax or parchment paper, in an airtight container at cool room temperature for up to 3 weeks.
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