These candy bars are fun to make and provide you with great experience in making something a little more complex so you can progress your skill base. You can switch out hazelnuts in the wafer for any nut you like and same with the fruit flavour in the praline.
Raspberry Hazelnut Kitkat
- 100 g hazelnuts, soaked 1 hour, rinsed and sieved
- 100 g buckwheat, soaked 1 hour, strained and rinsed
- 1-2 tbsp water as needed to blend
- 10 g coconut flour
- 100 g coconut sugar, powdered
- Pinch of sea salt
- Zest of 2 lemons
- 1 tbsp lemon juice
- 6-8 drops vanilla Medicine Flower Extract
- 15 g golden flax, soaked in 60g water for 1 hour
- 20 g ground golden flax
- 60 g macadamia butter
- 30 g maple syrup or honey
- 15 g cacao butter, melted
- 6 drops raspberry Medicine Flower Extract
- 6 drops vanilla Medicine Flower Extract
- 10 g freeze dried raspberry powder
- Process all ingredients in the food processor until broken down.
- Allow to sit and firm for about 5 minutes.
- Using an offset spatula, spread the mix onto teflex sheets or greaseproof paper to ¼ inch thickness and score into bar shapes as desired.
- Dehydrate at 115f or desired temp for 8 hours then flip off teflex onto mesh and dry another 8-10 hours or until crisp. If you want to keep the biscuits from bowing while they dry, lay a mesh sheet on top when you flip them.
- Once dry, gently break along the score lines and allow to cool before applying the next layers.
- Mix together the first set of ingredients in a medium bowl until smooth and well combined.
- Add the freeze dried fruit powder and mix to combine.
- Pop in the fridge 10-15 minutes to firm up enough to spread on the biscuits.
- Once ready, spread an even layer on 2 biscuits, stack them one on top of the other and one more biscuit on top to finish.
- Press them gently to push the praline to the edges of the biscuit.
- Remove the excess praline and place the bars on a greaseproof lined tray to set in the fridge about 15 mins or until firm.
- Enrobe in dark chocolate, drizzle and garnish with activated hazelnuts. Click here to learn how to make and temper the chocolate.
Related: The wafers in this bar are made using an Excalibur Dehydrator, which is my preferred brand. Check it out here.
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