كبخ بلادي: hazelnuts

A paste of hazelnut and chocolate, specialty from Italy. Use it to make chocolates, to flavor your cakes etc...

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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5:35:00 ص

Mendiants are small chocolate disks with nuts, dried fruits... Here I use almonds (that I fried and salted), hazelnuts (caramelized), candied orange peel, and pistachios (roasted).

No recipe here, just the technique.

You can use dark, white or milk chocolate. Temper the chocolate, see the steps here : click!

When the chocolate is ready, spread about 1 tablespoon tempered chocolate over a silicon mat, parchment paper or plastic film, and nicely arrange the fruits and the nuts on the chocolate still soft. Don't forget to keep the remaining chocolate at the right temperature. Go on until you have chocolate (or room for the mendiants).

Allow the chocolate to set, then remove them from the silicon mat.

Enjoy for tea time (or coffee time)

Unknown

11:51:00 ص

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