Happy December 3rd. Today I bring you homemade Ragusa bars, which are always a hit here at Christmas. Ragusa is a chocolate bar with a chocolate layer with nougat and hazelnuts, sandwiched between two chocolate layers. It’s quite easy confectionary to make as it consists only of chocolate, butter, nougat and hazelnuts. I used 54% dark chocolate from Callebaut, which can be purchased right here (*advertising link). These bars are perfect to serve for Christmas hygge alongside homemade Danish æbleskiver and apple mulled wine. Enjoy!
Hjemmelavet Ragusa (chokoladebar)
IngredientsHomemade Ragusa (chocolate bars) First chocolate layer
Homemade Ragusa (chocolate bars)
First chocolate layer
Melt the chocolate and butter in a double-boiler. Once the chocolate has melted, remove it from heat and stir well with the butter so it combines evenly. Line a loaf tin with cling film, making sure to line all the way up the sides. Spread the chocolate layer around the bottom of the tin. Put it in the refrigerator.
Nougat layer with hazelnuts
Roast the hazelnuts on a dry pan until they brown slightly and the skins start to release from the nuts. Pour the hazelnuts onto a dishtowel and rub off the remaining skins. Chop the hazelnuts roughly, leaving some of the nuts whole. Then melt the nougat in a double-boiler until it becomes an even mixture. Spread the hazelnuts (save some to sprinkle on the chocolate bar if you like) on the first chocolate layer and pour the nougat layer on top. Put it back in the refrigerator.
Second chocolate layer
Melt the chocolate and butter in a double-boiler. Once the chocolate has melted, remove it from heat and stir well with the butter so it combines evenly. Spread the chocolate layer over the nougat layer and sprinkle with hazelnuts. Chill the Ragusa until set and cut it into the size of chocolate bar you like. Enjoy!