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Alan
Wong, Alan Wong's Restaurant
McCully Court, 1857 South King Street, 5th Floor, Honolulu, HI,
phone: 808-949-2526
Hawaiian Vintage Chocolate
Crunch Bars Macadamia
Nut Brittle
- 2
cups Macadamia nuts, diced and roasted
- One-half
cup water
- 1
pound brown sugar
- 1
cup corn syrup
- 4
ounces butter
- 1
teaspoon vanilla
- 2
teaspoons baking soda, sifted
- One-half
cup light oil such as canola or vegetable oil
- 1
and one-half pounds Hawaiian vintage milk chocolate
-
12 ounces Gaufrette cookies (50 pieces), crushed and toasted
- 1
and one-quarter pounds Hawaiian vintage dark chocolate
- 2
and one-half cups whipping cream
-
4 teaspoons Macadamia Nut Liqueur
Brittle:
Keep nuts warm in low oven. Combine water, brown sugar, corn
syrup and butter in a heavy sauce pot and cook to 280 degrees
F. Add vanilla and warm nuts. Add baking soda last, stir in
mixture. CAUTION!! Mixture will bubble up. Immediately pour
onto greased cookie sheet and spread evenly with greased spatula.
Cool slightly, then with caution pull out the brittle to make
it thinner with your hands. Crush only 24 ounces of brittle
very fine and combine with oil. Set aside. (Note: Save leftovers
for ice cream toppings, etc.)
Melt mild chocolate and combine with crushed Gaufrette cookies
and crushes brittle. Spread in a plastic wrap lined 9 inch
by 13 inch pan and refrigerate.
Melt milk chocolate and cool. When chocolate is cool, add
liqueur. Fold in whipped cream and mix thoroughly. Spread
over mild chocolate mixture. Refrigerate 2 hours or overnight.
Cut into desired shapes. Dust with cocoa powder before serving.
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