Homemade ‘Kit Kat’ Bars

Ingredients

• •

  12 oz Michel Cluizel Elianza dark chocolate 55%

  melted

• •

  10 oz Crunchtine

• •

  2 oz Michel Cluizel Kayambe Dark chocolate 72%

• •

  Whole blanched filberts,

  roasted

Instructions

1. 1

   Line a 9 x13" baking pan with parchment paper.

2. 2

   Melt 6 oz of the Elianza Noir chocolate and combine with the Nutella.

3. 3

   Fold in the Crunchtine and pour into the prepared pan. Press the mixture into an even layer on the bottom of the pan and refrigerate.

4. 4

   In a heavy saucepan bring the cream to a boil.

5. 5

   Combine the remaining 6 oz of Elianza Noir chocolate and the Kayambe Dark chocolate in a bowl and pour the hot cream over it. Let sit for 5 minutes to melt. Whisk smooth while adding the butter. Pour over the crust and smooth with a spatula. Refrigerate until firm, about 1 to 2 hours.

6. 6

   Slice into bars, garnishing each with 3 roasted hazelnuts. Refrigerate in an airtight container for up to a week.