afoona
Dark and White Chocolate Bars with Cacao Nibs
Desserts

Dark and White Chocolate Bars with Cacao Nibs – Gluten-free version

A bar of dark chocolate ganache on a crisp cookie base, topped with a strip of white chocolate and bitter cacao nibs. A restaurant dessert made the evening before, with no baking at all. Gluten-free version: Gluten-free biscuits.

⏱ 45 min🍽 8 servings 🌍 Mediterranean👩‍🍳 Afoona🧩 3 parts
🧀 Dairy🥬 Vegetarian
Versions:Original🌾 Gluten-free

👨‍🍳 Method

For the Crumb Crust

  1. 1
    Line a loaf pan with parchment paper, so the paper sticks up over the edges.
    Loaf panParchment paper
  2. 2
    Grind the gluten-free biscuits into fine crumbs in a food processor.
    Food processor
  3. 3
    Add the butter (melted) and mix well.
  4. 4
    Press the mixture into the bottom of the lined pan and chill 15 minutes.
    Refrigerator

For the Ganache

  1. 5
    Finely chop the chocolate and put it in a bowl.
    KnifeCutting boardBowl
  2. 6
    Heat the cream until just about to boil and pour over the chocolate. Wait a minute without touching.
    StoveSmall saucepan
  3. 7
    Stir gently from the center outward, until you get a smooth, glossy cream.
    💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.

To assemble

  1. 8
    Pour the ganache over the base, smooth the top and chill for at least 4 hours, until completely firm.
    Refrigerator
  2. 9
    Make a white ganache the same way from the cream and the white chocolate. Pour it into a small lined pan in a 1 cm layer, sprinkle the cacao nibs over it and freeze for 1 hour.
    StoveSmall saucepanBaking panParchment paperFreezer
  3. 10
    Lift out the dark block by the paper and cut into bars 3 cm wide, with a knife dipped in hot water and wiped between cuts. Cut the white layer into long strips as well.
    Knife
  4. 11
    Place each dark bar on a plate and lay a white strip diagonally on top, and dust the cocoa powder around it.
    Plate
515calories
5 gprotein
43 gcarbs
36 gfat
● protein 4%● carbs 34%● fat 63%

Per serving (111 g), of 8 servings

For the Crumb Crust · For the Ganache · To assemble ·

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⚖ About the ingredients

🔧 Tools needed (11) · 🍳 3 cooking vessels

  • Food processor · Also works: Knife (More time and handwork, less even texture) · Electric mini chopper (Small amounts) · 💡 Workaround, changes the dish: Blender (Needs more liquid)
  • Freezer · 💡 Workaround, changes the dish: Refrigerator (Takes much longer) · Ice bath (For quick chilling)
  • Refrigerator · Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Small saucepan · Also works: Pot (None) · Frying pan (A deep pan for sauces)
  • Baking pan · Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
  • Loaf pan · Also works: Round pan (Shorter baking time) · Disposable pan (None)
  • Cutting board · Also works: Plate (Large plate, dulls the knife)
  • Knife · Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
  • Bowl · Also works: Pot (None)
  • Plate · Also works: Serving platter (None)

🧻 Consumables: Parchment paper

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

Biscuit Crumb Crust → Ganache → Ganache Bars on a Crumb Base

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