Don't be scared, sound it out with us foo-yeh-teen (it's French). These bars are very rich and the light crunch on the bottom is a pleasant surprise with each bite. If you have not used feuilletine before, now is a good time to add it to your pantry! Feuilletine is flakes of crushed crêpes Dentelle; very light, delicate brown flakes of what look (and taste!) like sugar cones. We bought ours on Amazon. Makes thirty-two 1" x 2" bars.
- Line an 8” square pan with parchment paper, keeping a bit of overhang to assist in removing the bars from the pan. If you have a silicone pan, that will work best for easy removal.
- Melt Hazelnut Dark Chocolate Spread in the microwave BUT do it in 5-10 second intervals, stirring in between each interval. 15 seconds is about all you need.
- In a bowl, combine the melted chocolate, Hazelnut Dark Chocolate Spread, and feuilletine.
- Spread the mixture evenly in the parchment-lined pan. Chill in the refrigerator while heating the ganache.
- Heat Dark Chocolate Ganache in the microwave in very short intervals, 10 seconds at a time, stirring to thoroughly combine.
- Pour the ganache over the chilled crust and set aside to set up for 3-4 hours or overnight in a cool place. Or it can be chilled in the refrigerator for 45 minutes if you're short on time.
- Before cutting, lift the bars from the pan using the overhanging parchment. If you are using a silicone mold, gently run a flat spatula around the edges and lift it out with the aid of a wide spatula.
- Cut into small rectangles or squares, these are pretty rich.
- Top with whole or crushed hazelnuts, a tiny bit of pink salt or gold leaf.
- Keep the bars in a cool room until ready to serve.
- If you refrigerate, there is a chance the ganache may crack and attract moisture, changing the appearance of the smooth top.