White and Dark Chocolate Fingers

Name: White and Dark Chocolate Fingers
Total time: 1 h 16 min
Yield: 60
Ingredients: 0.75 cup semi-sweet chocolate (70% cocoa, roughly chopped); 0.5 cup softened butter; 1.5 cups powdered sugar; 1 cup peeled Hazelnuts; 1 cup Almond flour; 2 Tbsps flour; 2 Tbsps Corn starch; 1 Tbsp cocoa powder; flour (for the work surface); 0.25 cup cream (30% fat); 1 pinch ground cinnamon; 0.667 cup Milk chocolate (25% cocoa, roughly chopped); 0.5 cup semi-sweet chocolate (75% cocoa, roughly chopped); 0.5 cup good quality white chocolate (roughly chopped); 1.5 Tbsps Milk chocolate (25% cocoa, roughly chopped)

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

ready in 1 hr 16 min.

Ready in

Ingredients

for

fingers

For the Dough: ¾ cup semi-sweet chocolate (70% cocoa, roughly chopped); ½ cup softened butter; 1 ½ cups powdered sugar; 1 cup peeled Hazelnuts; 1 cup Almond flour; 2 Tbsps flour; 2 Tbsps Corn starch; 1 Tbsp cocoa powder; flour (for the work surface)

For the Dark Fingers: ¼ cup cream (30% fat); 1 pinch ground cinnamon; ⅔ cup Milk chocolate (25% cocoa, roughly chopped); ½ cup semi-sweet chocolate (75% cocoa, roughly chopped)

For the Light Fingers: ½ cup good quality white chocolate (roughly chopped); 1 ½ Tbsps Milk chocolate (25% cocoa, roughly chopped)

How healthy are the main ingredients?

cinnamon

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Preparation steps

To make the dough, melt the bittersweet chocolate over simmering water and let cool slightly.

Beat the butter and confectioners’ sugar to a creamy consistency and stir into the liquid chocolate.

In a kitchen mixer, grind the hazelnuts quite finely, but not to a powder.

Mix together the hazelnuts, almonds, cornflour and cocoa powder and quickly work into the chocolate mixture to make a dough.

Halve the dough, wrap in plastic wrap and chill for 1 hour.

Heat the oven to 140C fan assisted / 160C conventional / 325F / gas mark 3 and line 2 cookie sheets with baking parchment.

For the dark cookie filling, heat the cream with the cinnamon. Dissolve the milk chocolate in the hot cream and let cool.

Remove one dough portion from the refrigerator and roll out to approx 5 mm thick on a floured work surface.

Use a knife to cut out the dough into sticks approx 1.5x5 cm.

10.

Roll out the dough for the light cookies on a floured surface, this time a little thicker (approx. 7mm) and cut the dough into sticks approx 1x4 cm.

11.

Place all sticks onto the baking trays and bake for around 15 minutes until golden brown. Remove from the baking trays and let cool.

12.

To fill the broader sticks, beat the cold chocolate cream until smooth. Spread on half of the sticks, top with the remaining halves and press down gently.

13.

To decorate the broad sticks, melt the chocolate over simmering water. Dip the sticks half into the chocolate at an angle and leave to set.

14.

To decorate the smaller sticks, melt the white chocolate over simmering water. Dip in the sticks by one third and leave to set on baking parchment. Melt the milk chocolate and drizzle over the white chocolate. Leave to set.

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