A simple recipe that is sure to impress
You might have noticed from my site that one of the things I enjoy about cooking is the practical application of science (chemistry, biology and physics) delivered with a little bit of artistic flare!
One thing that really demonstrates this is making chocolates. Chocolate is a fascinating substance, when it is liquid, it is a non-Newtonian fluid, cool in the right way and it forms a perfect crystal structure leading to crisp, snappy shiny chocolate, get it wrong and the results are dull, cloudy, and unsatisfying.
I think every cook should have a go at tempering chocolate, it really demonstrates the huge difference the right processes make in cooking.
This recipe is a great introduction to making your own filled chocolates and it really impresses. I make as gifts to take to friends, or for a special occasion.
I highly recommend using Callebaut chocolate for tempering and chocolate making – it comes in helpful little buttons and can be easily melted in the microwave – it is also a delicious Belgium chocolate. It is available from specialist retailers and online.
Makes about 15 chocolates and takes about an hour and a half, including setting time.
You will need…
- 50g whole hazelnuts
- 120g dark chocolate, Callebaut 811
- 120g white chocolate, Callebaut W2
- 20g caster sugar
- 80g double cream
- 10g dark muscovado sugar
- Pinch of salt
You will need a hemispherical polycarbonate chocolate mould and a digital pen thermometer.
To make chocolates…
- Preheat the oven to 160C fan / 180C non-fan. If using hazelnuts in their shells then crack and remove the nut. Put onto a small tray and roast for 10 minutes. Remove from oven and cool. Once cool, peel off and discard any loose skin and break the nuts into halves.
- Put the dark chocolate in a small glass bowl and microwave in 15-second intervals to melt. Stir with a spatula until it reaches a temperature of 31-32C on the cooking thermometer.
- Using a pastry brush paint the inside of 15-18 hemispherical moulds with a thin layer of dark chocolate. Hold up to the light to help see if all areas are covered. Clean the edges with a metal bench scraper. Put in fridge to set.
- Make the caramel by putting the caster sugar into a small pan and setting over a medium-high heat. Cook the sugar until melted and a medium dark syrup is formed. Whilst the syrup is cooking add the muscovado sugar to the cream and warm in a microwave for 30 seconds. Pour in the cream and stir quickly to form a caramel (watch out it will be quite volcanic). Add the salt and set aside to cool.
- Once the caramel is cool and shells are set put the caramel in a small piping bag and snip the end off. Pipe a little into the bottom of each shell. Add half a nut (or a whole, if they are small) and top with more caramel leaving a few millimetres clearance for chocolate. Put in the fridge to set.
- Meanwhile, put the white chocolate in a glass bowl and microwave in 15-second intervals to melt. Stir with a spatula until it reaches a temperature of 28-29C.
- Add the white chocolate to the top of the caramel and use a metal bench scraper to smooth the top.
- Put in fridge to cool for 30 minutes to set.
- Release from mould by tapping the mould firmly on a clean surface. Leave the chocolates to reach room temperature and enjoy! Chocolates will keep for several days at room temperature (though they rarely last that long).