Hazelnut chocolate has a particular place in my coronary heart. It’s a little bit of a fond childhood reminiscence and so I’ve at all times cherished it. It’s tough to get high quality dairy-free hazelnut chocolate that doesn’t skimp on hazelnuts and so I’ve determined to make one myself, particularly as I had a giant bag of cocoa butter in my pantry that wanted utilizing up pronto.
- 400 g / 3 cups hazelnuts
- 50 g / 1¾ oz cacao butter
- 50 g / 1/3 cup icing sugar OR 45 ml / 3 tbsp maple syrup*
- 40 g / 1/3 cup unsweetened cacao powder
- pinch of advantageous sea salt
- Preheat the oven to 180° C / 355° F (no fan).
- Place hazelnuts on a large baking tray and roast within the preheated oven for about 10-12 minutes, till golden.
- Place roasted hazelnuts in the midst of a kitchen towel and rub between the palms of your palms till you’ve loosened up the skins. Permit the nuts to chill down.
- Switch 2/3 (2 cups) hazelnuts right into a meals processor and course of, for about 10-Quarter-hour, scraping down the perimeters of the meals processor, till you acquire a easy hazelnut butter.
- If it is available in large chunks, chop your cacao butter up small and soften it slowly over a double boiler, ensuring the bowl with the cacao butter doesn’t contact the water beneath. Use a low warmth to ensure the butter doesn’t overheat.
- As soon as melted, whisk in icing sugar (or maple syrup), cacao powder and sea salt. Whisk till nicely included.
- Subsequent, stir in 50 g / ¼ cup of the hazelnut butter you made earlier. Stir with a spatula till fully included.
- Pour melted chocolate into clear (and dry!) moulds. Prime with roughly chopped and complete hazelnuts and place within the fridge to set.
*I don’t advocate utilizing sugar that is available in crystals because the chocolate can not fairly attain the temperature wanted to soften the sugar and so your chocolate will probably be gritty. Maple syrup (or different liquid sweetener) works nicely however the chocolate is a contact softer than should you had been to make use of icing sugar.
This recipe creates 2 x 100 g / 3.5 oz chocolate bars. These are the moulds I exploit.