One small portion of thin lacy hazelnut caramel biscuit, baked as a sheet and broken into crisp shards with a dark-chocolate underside.
0.5 tbspButter
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3 gCream
8 gCobnut/Hazelnut
5 gDark Chocolate
0.75 cupWater
7 gSugar
4 gFlour
1 tspHoney
0.3 mlVanilla Extract
To tasteSalt
Heat the oven to 175 °C. Toast all the hazelnuts on a parchment-lined tray for 8-10 minutes, stirring halfway, until fragrant and lightly golden. Cool for 5 minutes and chop very finely with a knife, retaining all the pieces and skins. Keep the oven on.
In a very small saucepan heat all the butter, sugar, cream and honey, stirring until smooth and bubbling. Immediately take off the heat and stir in all the flour, a tiny pinch of salt, vanilla and chopped hazelnuts until smooth. Scrape every bit onto parchment on a tray. Cover with another parchment sheet and press into a very thin layer about 12 cm by 14 cm. Refrigerate for 10 minutes, then peel away the upper sheet.
Bake at 175 °C for 8-10 minutes until the sheet spreads into golden lacy caramel with small open holes; watch closely near the end. Cool on the tray for 20 minutes until completely crisp, then break into several shards and keep all the crumbs.
Heat all the water in a small saucepan to a gentle simmer. Set a small dry heatproof bowl above the water without touching it. Stir all the chocolate in the bowl just until melted, then remove from the heat. Spread all the chocolate thinly on the flat undersides of the shards and crumbs. Refrigerate on parchment for 15 minutes until set. Discard the water. Serve all the shards and crumbs together as one dessert portion.