Chocolate Hazelnut Candy Recipe
Create delicious homemade chocolate hazelnut candy with this traditional recipe by chef Bruno Albouze. Made with caramelized hazelnut paste and tempered chocolate, these candies are crunchy and irresistible. The bottom layer is a mixture of caramel, melted milk chocolate, and broken flakes or dry crepes. On top of that, a layer of chocolate mint is spread for an extra burst of flavor. Finally, the last layer is a basic room-temperature chocolate mixture. Let the candy set overnight in a cool area before cutting it into neat rectangles or squares. Tempering the dark chocolate is essential for a smooth finish, and high-quality chocolate is recommended. Join Bruno Albouze in this candy-making episode and create these beautiful and tasty treats for the holidays.
Ingredients:
- Party name (caramelized nuts)
- Tempered chocolate
- Milk chocolate
- Bara (broken flakes or dry crepes)
- Chocolate mint
- Jeong-ja (basic room-temperature chocolate mixture)
- Toasted hazelnuts
- High-quality chocolate for tempering
- Water
Cooking steps:
- Caramelize the nuts and turn them into a paste.
- Break the conflicts into small pieces for the bottom layer.
- Mix melted milk chocolate, bara, and broken flakes for the crunchy planning mixture.
- Spread chocolate mint over the mixture.
- Flatten the mixture evenly on the surface.
- Prepare the last layer by combining jeong-ja and tempered milk chocolate.
- Let the candy rest in a cool area overnight.
- Trim the slab and divide it into neat rectangles or squares.
- Temper the dark chocolate over a water bath.
- Dip each candy in the tempered dark chocolate.
- Remove excess chocolate and place the candies on a clean silicon mat or plastic sheet.
- Mark with a fork or top with a toasted hazelnut.
- Maintain the temperature of the chocolate by warming it over the water bath as needed.
- Enjoy these delicious homemade chocolate hazelnut candies!
