These delicious morsels were part of the collection of dark chocolates that I made for J a little while back. The filled chocolates were given names, such as Bounty balls, coffee delight, fruit & nut clusters, peanut butter, truffles and hazelnut surprise. Hopefully, I will get around to putting up all the “recipes” of them up pretty soon.
The hazelnut surprise consisted of a dark chocolate shell, which encased a dark chocolate and hazelnut filling (read homemade Nutella), and a perfectly roasted, whole hazelnut. These were our favorite from the whole selection. Boy they were good!!!!
There are no specific quantities given in this recipe, just guidelines. The relative amounts will depend on the size of chocolate (candy) mold, and how many you want to make. As a note though, I would use a chocolate (candy) mold that has cavities large enough to hold a whole hazelnut. Also, it’s easier to temper chocolate in larger quantities, say at least 450 g (1 lb) – nothing is wasted, you simply use as much as you require, then save the remaining for your next chocolate experiment.
“NUTELLA” AND ROASTED HAZELNUT FILLED DARK CHOCOLATES
- dark (semi-sweet/bitter) chocolate*
- whole roasted hazelnuts, skins removed**
- homemade dark chocolate and hazelnut spread or store-bought Nutella
* I used 85% Alter Eco chocolate
** If roasting your own hazelnuts, simply rub off the brown, cracked skins from the cooled, roasted hazelnuts
- chocolate (candy) mold(s), with cavities that are deep enough to hold one hazelnut
- 1 chocolate (candy) thermometer
1. Gently heat 2.5 cm (1 inch) water in a saucepan. Place ⅔ of the dark (semi-sweet/bitter) chocolate into a bowl and set over the barely simmering water (over very low heat), make sure the bottom of the bowl does not touch the water.
2. Stir chocolate until melted and the thermometer reads 43°C (110°F), then immediately remove from the saucepan. Wipe the bottom of the bowl
dry, and add remaining chocolate and stir until the mixture reaches 28°C (82°F).
3. Place the bowl back onto the pan of barely simmering water, and heat the chocolate, stirring continuously until the mixture reaches 31-32°C (88-90°F). The chocolate is now tempered and ready to be used. You will have to keep the chocolate at this temperature range whilst working with the chocolate. You can do this by placing the bowl back onto the pan of barely simmering water for a few seconds, then removing it again, but remember to constantly stir it.
4. Brush a thick layer of chocolate onto the insides of the cavities of the chocolate (candy) mold using a clean paintbrush. Transfer to the freezer to set for 1-2 minutes. Repeat the layering for about 3-4 times. On the last coat, level out the rims of the chocolate “cups” using a bench scraper (or sharp knife), then freeze for 2 minutes.
5. Gently pop out the chocolate “cups” using a twisting action, and transfer them onto a wooden board, cavity side up. If it’s a little difficult to pop the “cups” out of the mold, simply place the whole contraption back into the freezer and wait for 1-2 minutes, then try again.
6. Using a very small spoon, place a small amount of dark chocolate and roasted hazelnut spread into the base of each chocolate “cup”. Place one hazelnut into each “cup”, then carefully spoon a little more spread on top, leaving 3 mm (1/8 inch) space at the top.
7. Using a clean spoon, drop just enough melted chocolate to fill the chocolate cup. Chill in the refrigerator for about 30 minutes before turning the chocolates the right side up. Pop into your mouth and enjoy!