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Negroni Bars Recipe

Recipe by Pedro M. A. Neves

Negroni bars are Italian-inspired bittersweet chocolate and walnut confections infused with the classic cocktail flavors of Campari, gin, and sweet vermouth. These sophisticated no-bake bars capture the essence of the iconic Negroni drink in an elegant dessert form. Rich, complex, and perfectly portioned, they make an impressive treat for cocktail enthusiasts and food lovers alike.

Ingredients

• 200g dark chocolate (70% cocoa)
• 100g unsalted butter
• 75ml Campari liqueur
• 30ml gin
• 30ml sweet vermouth
• 100g toasted walnuts, finely chopped
• 50g cocoa powder
• 25g icing sugar
• 5ml vanilla extract
• 2g sea salt
• 50g white chocolate, for garnish

Instructions

1. Chop the dark chocolate into small, uniform pieces and place in a heatproof bowl.

2. Melt the butter in a small saucepan over low heat, then pour over the chopped chocolate. Let sit for 2 minutes, then stir until completely smooth.

3. Add the Campari, gin, and sweet vermouth to the melted chocolate mixture and stir gently until fully incorporated, approximately 1 minute.

4. Fold in the chopped toasted walnuts, vanilla extract, and sea salt using a rubber spatula until evenly distributed.

5. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, allowing edges to overhang for easy removal. Pour the mixture into the pan and smooth the surface with an offset spatula.

6. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until the mixture is completely firm and holds its shape when cut.

7. Remove the pan from the refrigerator and lift the parchment paper to turn the chocolate block out onto a cutting board.

8. Using a sharp knife dipped in warm water and wiped clean between cuts, slice the block into 16 equal squares (4x4 grid).

9. Sift cocoa powder and icing sugar together onto a shallow plate. Roll each bar in the powder mixture to coat all sides evenly.

10. Melt the white chocolate and drizzle decoratively over each finished bar using a small spoon, then allow to set at room temperature for 15 minutes before serving.

Substitutions

• Replace Campari with pomegranate liqueur for a deeper fruit flavor and less bitterness
• Substitute gin with dry vermouth or additional sweet vermouth for a smoother, less botanical profile
• Use almonds or hazelnuts instead of walnuts for a different nutty character and texture
• Replace dark chocolate with milk chocolate (50% cocoa) for a sweeter, less intense result

Tips

• Ensure walnuts are toasted before use to enhance their natural flavor and complement the cocktail ingredients
• Use quality liqueurs; cheaper brands will result in off-flavors in the final bars
• The bars can be stored in an airtight container in the refrigerator for up to 10 days, or frozen for up to 1 month
• For gift-giving, wrap individual bars in small pieces of parchment paper and place in a box with dried citrus slices for presentation

The Negroni is a beloved Italian aperitivo invented in Florence in the 1920s, traditionally served as a pre-dinner drink. This recipe reimagines the cocktail as a dessert confection, honoring Italian traditions of combining bitter and sweet flavors while creating a modern, elegant treat that reflects contemporary Italian culinary creativity.

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