2/6/09

whole caramelized hazelnuts...


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There are two types of unsweetened cocoa powder: natural and Dutch-processed. Both are fine as there is no baking concern in this recipe. Depending on how bitter you want, Dutch-processed is darker in color and milder in flavor.
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Ingredients:
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- 375 g whole skinned hazelnuts, roasted
- 200 g sugar
- 80 g water
- 15 g cocoa butter, melted
- 200 g milk chocolate, tempered
- 100 g cocoa powder
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Procedure:
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1. Bring sugar and water to 240 degrees F.
2. Add nuts, cook over low heat until sugar has coated around the nuts.
3. Remove from the heat, stir in cocoa butter.
4. Pour the tempered chocolate over the nuts, stir until nuts have coated and completely dried.
5. Sprinkle with cocoa powder and shake to coat.
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3 comments:

Sophie said...

What a delectable treat, reminds me of a truffle with a tasty twist!

Vanillaorchid said...

wowwww...yummy yummy ka P'Thip.

Rasa Malaysia said...

Thip, was in SF yesterday. Too short a trip. Next time will pay you a visit. :)

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