The 12 days of Christmas...y Food: Day 11 - Biscoff Bark
Okay, I've run out of cookies. Bad planning on my part I guess. I thought about just using some cookies I made last year to fill the last two days, but then again - there's more Christmas-y food where the cookies came from, so I decided just to give you that.
This Biscoff Bark is something I've been making for the past three years or so, so I guess it's becoming a bit of a tradition. I've changed the composition around a few times everytime I made it, so I have a favorite combination (milk and white chocolate), but if you want something to set off the sweetness of the white chocolate, you could always use dark chocolate or a mix of dark and milk chocolate instead. I, personally, hate dark chocolate, though (Chocolate has to be sweet. Period.), so I'm gonna stay with the milk chocolate from now on.
I love the biscoff flavor in the chocolate (adding the biscoff also makes for a softer chocolate that basically melts in your mouth, but what gives this bark its finish are the freshly roasted hazelnuts. It's amazing! And if you're willing to share, it makes for a quick last minute gift.
200g milk chocolate
100g white chocolate
50g cookie butter / biscoff spread
100g whole hazelnuts
Speculoos Hagelslag (if you can find some)
1. Put the whole hazelnuts on a baking tray and put them in the oven at 180°C for about 10 minutes. (You'll realize they're roasted when the skin starts coming off).
2. Wrap the hazelnuts in a towel and rub them together so their skin peels off. (I took mine out of the oven a little too soon this time, so that's why mine still have their skin on the pictures. If you have the same problem, put them back in for a couple of minutes, but make sure you don't burn them!)
3. Use a big knife to chop them up a little (halves are fine). Set aside.
4. Melt both the milk chocolate and the white chocolate in separate bain-maries.
5. Once the white chocolate is melted, add the cookie butter and whisk (with a spoon) until the cookie butter has melted into the chocolate and you get an even consistency.
6. Line a baking tray with baking paper and pour the milk chocolate on top. Spread it a bit either by tilting the tray or using a spatula. Mine is usually about half a centimetre in thickness and gets a little thinner around the edges.
7. Using a spoon, drop dollops of the white biscoff chocolate onto the milk chocolate and swirl with a fork.
8. Immediately add the hazelnuts and, if you can get some where you live, the speculoos hagelslag.
9. Put into the fridge for about an hour to set.
10. Break into big chucks.