Jeff Scott, Zin

Jeff Scott of Zin RestaurantJeff Scott, executive chef at Zin in Kansas City’s Crossroads district, grew up in Excelsior Springs but spent years in New York, where he studied at the Culinary Institute of America and learned the trade with Jean-George Vongerichten.

He says the recipe for crispy hazelnut and chocolate ganache bars is one that’s tried and true; it’s even been a big hit at fund-raising dinners.

“It’s an easy dessert to execute,” he says. “But it’s all based on the quality of the ingredients.”

He says some of the ingredients are hard to come by for the average household cook, but Whole Foods or gourmet grocery stores will often carry the products or pretty close substitutes.

Scott serves the dessert with homemade Grand Marnier ice cream, but he says vanilla ice cream drizzled with the liqueur or even orange sherbet will do.

Crispy Hazelnut and Chocolate Ganache Bars

2 cups sweetened hazelnut paste (available in specialty gourmet stores)
3-1/2 tablespoons butter
3/4 cup paillette feuilletine (French pastry flakes), or substitute a crisp breakfast cereal such as Special K
2/3 cup milk chocolate chips
1 pint heavy whipping cream
4 cups semisweet chocolate chips

In a large bowl over boiling water, melt the hazelnut paste, milk chocolate and butter; stir until well combined. Gently fold the flakes into the hazelnut mixture. Line a 9-inch square baking pan with plastic wrap and gently press the mixture in a firm, even surface. Bring the cream to a boil and remove from heat. Add the chocolate to the cream and let set five minutes until melted. Stir well until completely incorporated. Pour chocolate ganache over hazelnut mixture; let chill two hours prior to serving. Cut into individual portions; serve with orange ice cream and orange segments. Serves eight to 12.