Coffee, Hazelnut & Dulcey Chocolate Bars

After the flan and the tart, I'm back again with this coffee & dulcey combination that I adore! So with a few additional hazelnuts, this recipe becomes a perfect treat for a snack or to accompany your coffee 😉
 
Equipment:
Whisk
Perforated baking sheet
Piping bags

Ingredients:
I used Valrhona Dulcey chocolate: code ILETAITUNGATEAU for 20% off the entire site (affiliate).
I used hazelnut coffee from Koro: code ILETAITUNGATEAU for 5% off the entire site (non-affiliate).

Preparation time: 50 minutes + 10 minutes cooking
For 15 to 20 bars depending on their size:

 Hazelnut & dulcey chip cookie:

 175g of softened butter
 120g of brown sugar
 120g of granulated sugar
 1 whole egg (50g)
 300g of T45 flour
 5g of baking powder
 225g of dulcey chocolate chopped into chips
 75g of chopped hazelnuts
 
 You will have too much cookie dough, feel free to reduce the quantities, but you can also keep the extra cookies for several days in an airtight container.

 Mix the softened butter with the sugars.
 
 

 
 Add the egg, then the flour and baking powder.
 
 

 
 Finally, incorporate the chopped chocolate and hazelnuts.
 
 

 
 Shape rectangles the size of your bars on a baking sheet lined with parchment paper (keep in mind that the cookies will puff up and spread a bit while baking), then refrigerate them for at least 30 minutes. Then, bake them at 180°C for about 10-12 minutes. Let them cool before moving them.
 
 

 
 Coffee caramel:

 100g of heavy cream
 2g of coffee powder
 155g of sugar
 55g of salted butter
 
 Heat the heavy cream with the coffee powder.
 Prepare a dry caramel with the sugar, then deglaze it gradually with the coffee cream while stirring. Let it cook for 2 to 3 minutes on medium heat, then off the heat, add the butter and blend to get a smooth caramel.
 
 Assembly:

 Some chopped hazelnuts (optional)
 At least 300g of dulcey chocolate
 
 Pipe caramel onto each cookie. 
 
 

 
 Add chopped hazelnuts as desired. Chill in the refrigerator. 
 Meanwhile, gently melt the dulcey chocolate, without exceeding 35°C. Then, cover the bars with chocolate (either by placing them on a rack and pouring the chocolate over them or by directly dipping the bars in the chocolate using a fork). Allow to set, then enjoy!