كبخ بلادي: hazelnut

Chocolates filled with gianduja and roast hazelnut.

makes 15 chocolates,

Ingredients :
- dark chocolate (tempered, check here the steps : click!)
- 200 gr gianduja (see the recipe here : click!)
- 15 roasted hazelnuts

Melt the gianduja over a warm waterbath...

When the chocolate is tempered apply a thin layer of it into the molds (here in silicon) with the help of a pastry brush. Let the chocolate crystallize (you can place it in the fridge for 5 minutes) Then apply a second layer of tempered chocolate. Allow to crystallize again.

Pour a bit of gianduja, then place a hazelnut in the middle. Let crystallize in the freezer for 2 or 3 minutes...

Then fill with more gianduja almost to the top (leave room to seal with chocolate). Place again 2 or 3 minutes in the freezer to crystallize the gianduja. Apply tempered chocolate to the top, level with a spatula and allow to completely crystallize (10 minutes should be enough).

Then remove the chocolates from the molds. Let them rest at least 1 day and then enjoy.

Unknown

9:53:00 ص

The base to make Gianduja (chocolate and hazelnut paste used to make sweet chocolates or other mixtures for pastry). Usually Gianduja is made of hazelnuts but here I used almonds (just 'cause I love it).

To get Gianduja (with hazelnuts) or almond duja (with almond) just add chocolate to the duja paste (about half of the duja paste weight).

Ingredients :
- almonds (or hazelnuts)
- same weight icing sugar

Roast the almonds or hazelnuts in the oven for about 15 minutes...

Mix them in a food processor, then weigh them and add the same amount of icing sugar. Then place again in the food processor and mix until you get a paste. Use right away or keep it in a hermetic container.

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5:07:00 ص

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