Hazelnut and Whisky Mini Bar Cake with 80% Chocolate


Created by
  • Mark Tilling - Chocolate Academy Chef

Bar cakes

Ingredients Preparation
  • 130g
    unsalted butter
  • 135g
    brown sugar

Cream together

  • 110g
  • 45g
    whole milk

Gradually add

  • 175g
  • 35g
    crushed hazelnuts
  • 4g
    baking powder

Sieve together.
Stir into the prepared batter.

  • 130g
    Power 80

Add to the batter melted but cool.

  • 130g
    Baking drops M
  • 40g
    Hazelnut Bresilienne

Stir in

Pipe into mini silicone bar moulds. 
Bake at 150’C for  approximately 30 minutes.

Soaking syrup

Ingredients Preparation
  • 125ml
  • 150g
  • 25ml

Heat the sugar and water together. 
Add the whisky. 
Allow to cool.

Power 80 ganache topping

Ingredients Preparation
  • 15g
    caster sugar
  • 45g
    egg yolks

Whisk together.

  • 190g
    whipping cream

Bring to the boil. 
Add to the egg mix. 
Cook to 80°C.

  • 100g
    Power 80

Stir in. 
Allow to cool until a piping constancy.


Soak the mini bar cakes in the whisky syrup. 
Cover the top of the cake with prepared ganache.
Sprinkle with caramelized hazelnuts and gold leaf.

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