Golden crumble bubbling over soft pears, and on the hot surface a handful of chopped chocolate that starts to melt: Comptoir du Cacao’s Caramelized Hazelnuts Chocolate Bar, made with pure cocoa butter, adds its toasty, nutty crunch.
Serves 4 · 15 min + 30 min baking
Ingredients
- 4 pears, peeled and diced
- 3/4 cup (95 g) flour
- 1/3 cup (65 g) brown sugar
- 5 tbsp (70 g) cold butter
- Half a Caramelized Hazelnuts Chocolate Bar (Comptoir du Cacao), 1.6 oz / 45 g, coarsely chopped
Method
- Preheat the oven to 375°F (190°C).
- Peel and dice 4 pears and spread them in a baking dish.
- Rub together 3/4 cup (95 g) flour, 1/3 cup (65 g) brown sugar and 5 tbsp (70 g) cold butter until crumbly, then scatter over the pears.
- Bake for 25 to 30 minutes, until golden and bubbling.
- Scatter half of the Caramelized Hazelnuts chocolate bar (1.6 oz / 45 g), coarsely chopped, over the hot crumble and serve warm.
The star of this recipe: Caramelized Hazelnuts Chocolate Bar, by Comptoir du Cacao.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
