Channel 10 Collaboration
A Sweet Collaboration with Luke Hines
We're thrilled to share this delicious chocolate bar recipe created by Luke Hines and featured on Channel 10, showcasing our premium Essential Crème Pistachio and Hazelnut Spreads.
GF DF RSF PB
Recipe by: Luke Hines
Time: 15 minutes plus chilling
Serves: Makes 4 bars (8.1cm x 15.9cm x 2.5cm) – 2 pistachio + 2 hazelnut
Ingredients
For the Chocolate Shell
- 600g good-quality dark or milk chocolate, roughly chopped
(Use approx. 150g per bar for double-thick shell coverage)
For the Pistachio Filling
- 110–115g ESSENTIAL CRÈME Creamy Pistachio Spread (about half the jar)
- 1–2 tbsp maple syrup
- 1 tbsp thick coconut cream
- Pinch sea salt
For the Hazelnut Filling
- 110–115g ESSENTIAL CRÈME Hazelnut Chocolate Spread (about half the jar)
- 1–2 tbsp maple syrup
- 1 tbsp thick coconut cream
- Pinch of salt
Method
- Gently melt chocolate over a double boiler. If you're feeling fancy you can temper it if you want the snap/gloss finish (32°C dark, 30°C milk).
- Add 2 to 3 tbsp melted chocolate into each bar cavity. Use a spoon or brush to coat sides evenly. Pour out excess. Chill 5 to 10 mins to set. Repeat for a double layer.
- In separate bowls, stir together pistachio and hazelnut filling mixtures until thick and glossy. Adjust the sweetness to taste.
- Spoon or pipe each flavour into its mould, leaving ~3 to 4mm at the top. Smooth tops. Chill 10 to 15 mins to firm.
- Pour melted chocolate over each bar to fully seal. Tap gently to remove air bubbles. Smooth top.
- Chill until set (fridge = 1 hr, freezer = 30 mins). Carefully unmould. Admire. Drool. Devour.
Enjoy these artisanal chocolate bars featuring our premium, dairy-free, palm-oil-free nut spreads!
Shop the Ingredients
Creamy Australian Pistachio Spread 225g |
Hazelnut Chocolate Spread 225g |