LCBO Food & Drink Holiday 2024

BAKE A DIFFERENCE

Swirled Chocolate & Hazelnut Bars A decadent swirl of two kinds of ganache sits in a hazelnut crumb–style crust in these outra geously good dessert bars that happen to be gluten-free. Dulcey is Valrhona’s wonderful caramel ized white chocolate, and when it’s transformed into ganache, it bears an uncanny resemblance to dulce de leche. CRUST 2 cups (500 mL) roasted, blanched hazelnuts 1/4 cup (60 mL) light brown sugar 1/4 tsp (1 mL) fine sea salt 3 tbsp (45 mL) unsalted butter, melted DARK CHOCOLATE FILLING 6 oz (170 g) 70% dark chocolate (finely chopped or callets) 1/2 cup (125 mL) heavy cream 2 tbsp (30 mL) unsalted butter, DULCEY FILLING 4 oz (115 g) Valrhona Dulcey, or other caramelized white chocolate, chopped 3 tbsp (45 mL) heavy cream 1 tbsp (15 mL) unsalted butter, cut into small pieces, at room temperature 1. For the crust, preheat oven to 350°F (177°C). Grease a 41/4 x 14‑inch (11 x 35-cm) rect angular tart pan with removable bottom. Line base with parchment. 2. Combine hazelnuts, sugar and salt in bowl of a food processor. Pulse until very finely ground. Add butter and pulse until mixture begins to clump together. Press into an even layer on bottom and up sides of prepared pan. Place pan on a baking sheet. Bake until sides are golden, 15 to 18 min utes. Remove from oven. Use back of a spoon to compress any air bubbles or puffiness in base. Cool completely. cut into small pieces, at room temperature

sit comfortably on top without touching water. Combine Dulcey, cream and butter in bowl. Place over saucepan. Heat, stirring occasionally, until Dulcey is mostly melted. Remove from heat and stir until smooth and glossy. 5. Dollop alternating spoonfuls of dark chocolate and Dulcey fillings into tart shell. Run a skewer or tip of a paring knife through top to mar ble fillings until it looks nice. Tap or shake tart gently a few times to help chocolate settle. Refrigerate until firm, at least 4 hours.

3. For the dark chocolate filling, place dark chocolate in a medium heatproof bowl. Heat cream in a small saucepan over medium. When it begins to bubble around edges—just below a boil—pour over chocolate. Let stand 5 min utes. Stir until mixture is smooth and glossy. Stir in butter until fully incorporated. Set aside. 4. For the Dulcey filling, pour 1 inch (2.5 cm) water into a small saucepan. Bring to a boil and turn down to a gentle simmer. Find a heatproof bowl that can

6. When ready to serve, remove tart pan and parchment paper. Slide onto a cutting board. Use a sharp chef’s knife to cut into fingers or squares.

Makes 12 to 16 pieces

WHAT TO SERVE Mozart White Chocolate Liqueur LCBO 39069, 700 mL, $39.95 Succumb to the nutty Dulcey choc olate decadence of these bars with a rich liqueur that offers a sim ilar sweetness and flavour profile.

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———————— HOLIDAY 2024