7th Day of Christmas.
Ragusa is a hazelnut chocolate bar, with whole hazelnuts and dark chocolate on top. As a teenager this was one of my favorite chocolate bars, there is just something about chocolate and hazelnuts, that makes me happy.
This is my first attempt to make ragusa, and I had no idea, that leaving the chocolate bar in the refrigerator for a few days, would make it impossible to cut in nice and clean squares. Well, ragusa chunks are tasty too.
Makes a 8-9 inch bar.
- 250 g blød Nougat, hazelnut milk chocolate
- 100 g roasted hazelnuts
- 75 g dark chocolate (I use Valrhona)
Melt the hazelnut chocolate over a double boiler. Add the hazelnuts, and make sure they all are coated in chocolate. Pour the mixture into a parchment paper lined loaf pan. Let the chocolate set in the refrigerator for a few hours.
Temper the dark chocolate, and pour/brush it on top of the now set hazelnut chocolate. Let it sit in the refrigerator for 15 minutes, before cutting it into bites.