G-Bomb Chocolate Bar
Votes: 1
Time: 1 hour 25 minutes
Complexity: average
Quantity: 24 bars
Complexity: average
Quantity: 24 bars
These chocolate bars with salted sticks and nut butter are sure to please those who lead an active lifestyle. Their nutritional value makes them a true energy bomb. Plus, the simplicity of the recipe is a pleasant surprise.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 700 g chopped chocolate
- 5 tablespoons of vegetable oil
- 700 gr. salted pretzel sticks
- 1.5 tbsp. peeled hazelnuts
- 3 tablespoons powdered sugar
- 1 tsp vanilla extract
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Recipes with similar ingredients: chocolate, hazelnuts, powdered sugar, vanilla extract
Cooking the dish according to the recipe:
- Place the chocolate in a bowl and place the bowl over a pan of simmering water. Stir until melted. Alternatively, place the chocolate in a microwave-safe bowl and microwave on medium power for 30 seconds. Stir and microwave in 30-second intervals until melted. This should take 2-3 minutes. Add 3 tablespoons of vegetable oil and stir well.
- To form the base, dip 2 salted sticks in chocolate and place them parallel, next to each other, on a baking sheet lined with waxed paper. Make 24 bases in the same way. Refrigerate the baking sheet until the chocolate hardens. Pour the remaining chocolate into a pump bottle.
- Meanwhile, place the hazelnuts, sugar, and vanilla extract in the bowl of a food processor. Turn the processor on and add the remaining 2 tablespoons of vegetable oil. Continue processing until a smooth nut paste forms. Transfer the paste to a plastic bag and snip off a corner to make a piping bag. Remove the bases from the refrigerator and pipe a line of nut paste between each pair of chocolate-covered salted sticks. Squeeze chocolate from the bottle to coat the top of each base and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Store in the refrigerator.
Author of the recipe - George Durand (USA) – chef, TV presenter
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