Easy
50min
Makes 12 bars
An original recipe by L'Ecole Valrhona
Utensils:
- Silicone bar mold (12 imprints of 3"x1.4")
- Immersion blender
Made with the products below :
1. Crunchy praliné
Ingredients :
- 40g AMATIKA 46%
- 75g Chopped roasted hazelnuts
- 150g 50% almond & hazelnut crunchy nutty praliné
Prep time: 15 min.
Freeze for: 4 hours
Steps:
- Melt the AMATIKA 46% couverture chocolate, then add the roasted hazelnuts and crunchy praliné.
- Use it to half-fill the molds and freeze for 4 hours.
2. Amatika 35% citrus fruit ganache
Ingredients :
- 125g Plant-based drink of your choice
- 25g Lemon juice
- Lemon zest
- Orange zest
- 110g Sugar
- 290g AMATIKA 35%
Prep time: 20 min.
Freeze for: 4 hours
Steps:
- Bring the plant-based drink, lemon juice, citrus zest and sugar to a boil. Combine this with the AMATIKA 35% couverture in three stages, stirring with a spatula until the chocolate feves are completely melted.
- Finish by blending with an immersion blender.
- Fill the molds to the brim with the ganache, then freeze for 4 hours.
3. Amatika hazelnut glaze
Ingredients :
- 300g AMATIKA 46% or AMATIKA 35%
- 100g Crushed roasted hazelnuts
- 30g Grapeseed oil
Prep time: 15 min.
Steps:
- Melt the AMATIKA 46% or AMATIKA 35% (depending on the couverture you are using for the glaze).
- Add the roasted hazelnuts and grapeseed oil.
Assembly of the vegan chocolate bars
- Prepare the crunchy praliné and AMATIKA 35% citrus fruit ganache.
- Turn out the bars, then make the hazelnut glaze.
- Stick two toothpicks into the bars and dip them into the glaze.
- Set the bars aside to allow the glaze to set.
- Enjoy these vegan chocolate bars at room temperature.
Are these vegan chocolate bars gluten-free?
Yes, they’re entirely plant-based and naturally gluten-free, depending on your praline ingredients.
What makes the texture of these vegan chocolate bars so indulgent?
It’s the layering: crunchy praline, smooth citrus ganache, and a velvety hazelnut glaze.
How can I store them?
Keep refrigerated up to 5 days in an airtight container. Serve at room temperature for best flavor.
Why choose Valrhona’s Amatika chocolates?
They’re premium vegan chocolates with a luxurious mouthfeel, designed for pastry perfection and ethical sourcing.
Can I use another nut for the glaze?
Yes, almonds or pistachios work well if you’d like a variation on the hazelnut glaze.
