Ingredients :
(adapted from L'Encyclopédie du Chocolat, Flammarion. I just lowered the sugar amount)
- 175 gr hazelnuts
- 140 gr sugar
- 70 gr milk chocolate
- 20 gr cocoa butter
Roast the hazelnuts, 10 minutes in the oven. Allow to cool down 5 minutes, then remove the thin brown peel. Add the sugar...
... and mix very thinly in a food processor. In the end we have to get a paste.
In a bowl, gather the milk chocolate and the cocoa butter. Melt them over a warm water bath...
Then mix the hazelnut paste into the melted chocolate/cocoa butter. Allow to cool down and use it right away, or reserve in a hermetic container. Notice that you'll need to melt it for later use.
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