Chocolate Honey Bars

Today Tarik and Mimi from Maubert market will enjoy chocolate snacks that we decided to take out of the house. Sometimes I make sweets that when they stay at home we can’t stop eating them, very dangerous 🙂 To the delight of our friends from the market, I made just such a snack yesterday, especially for Rosh Hashanah.

The idea is very simple, a layer of biscuits or cookies topped with dark chocolate honey ganache. Although this is a very small amount of ingredients, it is very important to use the highest quality chocolate and high quality honey. The fewer ingredients there are, the more noticeable each of them is. 

A few minutes of work and you have a wonderful snack that can be served at the holiday dinner, alongside coffee and even can be taken to the sukkah.

Chocolate Honey Bars
Square pan 22 cm 

Ingredients
Cookies and Butter Layer:
170g Brown Petit-Beurre crumbs or chocolate butter cookies crumbs
80g butter, melted

Chocolate Honey Ganache:
180g heavy whipping cream
100g honey
320g dark chocolate 70%, chopped 

Preparation
1. Grease the pan with soft butter. Preheat the oven to 180 degrees Celsius.
2. Butter cookies layer: In a medium bowl mix together cookie crumbs and melted butter.
3. Transfer crust mixture to the pan and press crumbs evenly into the bottom. Bake for 12 minutes and cool to room temperature.
5. Chocolate honey Ganache: In a medium pot, heat the cream and honey until almost boiling. Remove from heat and strain the cream into the bowl with the chocolate. Let the mixture sit for a minute before stirring. Using a spatula, slowly and gently begin to stir together the chocolate and cream. Keep the spatula in the center of the bowl, touching the bottom, without lifting it out, so that air bubbles aren’t incorporated in. You should be stirring slowly and carefully for a few minutes until you have a glossy ganache with no air bubbles. 
6. Pour the ganache into the crust, refrigerate for 5 hours, cut into cubes and enjoy 🙂

Bon-Appétit
Sharon