Longtime Honest Cooking contributor, Michelle Tchea, has debuted a new cookbook, Chefs Collective: Recipes, Tips and Secrets from 50 of the World’s Greatest Chefs, that showcases recipes from chefs around the world. Check out one of the recipes for Ultimate Coffee Chocolate Crunch Bar and enter to win a copy of the book.
Chefs Collection by Michelle Tchea is a book compiling recipes from rising and renowned chefs around the world. Highlighting chefs with Asian roots, family and background, food and travel expert, Michelle Tchea shares recipes, tips and secrets from the world’s greatest, in her fourth book. 
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This recipe for a coffee chocolate crunch bar can be found in the book. It comes from Chef Eunjung Cho of Honeybee Cakes in Korea. Coffee and chocolate creams combine with a crunchy hazelnut layer to be a delightful dessert we can’t resist.
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Ultimate Coffee Chocolate Crunch Bar
- Yield: 4 servings 1x
Ingredients
Coffee Chantilly
- 120 ml 4 fl oz / 1/2 cup cream
- 10 g 1/3 oz ground coffee
- 12 g 1/2 oz sugar
- 1/2 g gelatin leaves (soaked in cold water for 15–20 minutes)
- 1 g orange peel
Chocolate Chantilly
- 80 ml 24/5 fl oz / 4/5 cup cream
- 30 g 1 oz milk chocolate
- 1/2 g gelatin leaves (soaked in cold water for 15–20 minutes)
hazelnut dacquoise
- 65 g 23/10 oz egg whites
- 20 g 2/3 oz sugar
- 55 g 2 oz hazelnut powder
- 55 g 2 oz icing sugar, more as needed
- 20 g 2/3 oz crushed hazelnuts
Chocolate Cream
- 80 ml 24/5 fl oz / 4/5 cup cream
- 20 g 2/3 oz egg yolks
- 8 g 1/3 oz sugar
- 40 g 11/3 oz dark chocolate
- 30 g 1 oz milk chocolate
Hazelnut Chocolatc glaze
- 175 g 61/5 oz milk chocolate
- 70 ml 22/5 fl oz / 3/10 cup hazelnut oil
- 50 g 13/4 oz chopped hazelnuts
Instructions
- Prepare coffee and chocolate Chantilly 1 day ahead.
- For coffee Chantilly, warm cream to 80°C (176°F) and add ground coffee. Mix well for 3 minutes. Strain coffee cream through a sieve. Replenish cream to make up 120 ml (4 fl oz / 1/2 cup). Stir in sugar, gelatin and orange peel. Refrigerate overnight. For chocolate Chantilly, warm cream to 80°C (176°F) and add milk chocolate. Mix well until smooth. Stir in gelatin. Refrigerate overnight.
- Preheat oven to 175°C (350°F). Line a baking tray. Prepare éclair mould. Set aside. Prepare hazelnut dacquoise. Using a hand mixer, whisk egg whites in a mixing bowl until egg whites start to foam. Add 10 g (1/3 oz) sugar. Continue whisking until stiff peaks form. Add remaining sugar and continue to whisk until meringue is smooth and shiny. Add hazelnut powder and icing sugar. Mix well.
- Transfer batter to a pastry bag. Pipe batter into éclair shapes similar to the size of the éclair mould on prepared baking tray. Top with crushed hazelnuts and dust with icing sugar. Bake in oven at 175°C (350°F) for 15 minutes. Remove from heat.
- Set aside to cool completely. Prepare chocolate cream. Combine cream, egg yolks and sugar in a saucepan. Heat mixture to 80°C (176°F). Add dark chocolate and milk chocolate and mix until smooth. Pour into éclair mould immediately. Place hazelnut dacquoise on chocolate cream. Store in freezer. Prepare hazelnut chocolate glaze. Melt milk chocolate over low heat. Stir in hazelnut oil and chopped hazelnuts. Pour hazelnut chocolate glaze onto frozen hazelnut dacquoise.
- Pipe with coffee Chantilly and chocolate Chantilly. Decorate as desired.
