{"id":303630,"date":"2024-02-29T17:21:22","date_gmt":"2024-02-29T16:21:22","guid":{"rendered":"https:\/\/stagingapp15670.cloudwayssites.com\/recipe\/crunchy-chocolate-hazelnuts-white-milk-or-dark\/"},"modified":"2024-02-29T17:21:22","modified_gmt":"2024-02-29T16:21:22","slug":"crunchy-chocolate-hazelnuts-white-milk-or-dark","status":"publish","type":"wprm_recipe","link":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/recipe\/crunchy-chocolate-hazelnuts-white-milk-or-dark\/","title":{"rendered":"Crunchy chocolate hazelnuts (white, milk or dark)"},"content":{"rendered":"","protected":false},"author":1,"featured_media":301864,"template":"","format":"standard","wprm_course":[],"wprm_cuisine":[],"wprm_keyword":[],"wprm_ingredient":[10859,10857,10860,1036,10858],"wprm_ingredient_unit":[318,170,501],"wprm_glossary_term":[],"wprm_equipment":[],"wprm_nutrition_ingredient":[],"class_list":["post-303630","wprm_recipe","type-wprm_recipe","status-publish","format-standard","has-post-thumbnail","hentry","wprm_ingredient-a-good-pinch-of-salt","wprm_ingredient-chocolate-en","wprm_ingredient-skinless-hazelnuts-or-almonds","wprm_ingredient-sucre-en","wprm_ingredient-unsweetened-cocoa-powder-en-2"],"acf":[],"recipe":{"id":303630,"slug":"crunchy-chocolate-hazelnuts-white-milk-or-dark","post_status":"publish","date":"2024-02-29 17:21:22","date_formatted":"Feb 29","post_password":"","post_author":"1","language":"en","type":"food","image_id":301864,"image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5285-3-scaled.jpg","pin_image_id":0,"pin_image_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5285-3-scaled.jpg","pin_image_repin_id":"","name":"Crunchy chocolate hazelnuts (white, milk or dark)","summary":"","author_display":"default","author_name":"","author_link":"","author_bio":"","cost":"","servings":0,"servings_unit":"","servings_advanced_enabled":"","servings_advanced":{"shape":"round","unit":"inch","diameter":0,"width":0,"length":0,"height":0},"prep_time":"90","prep_time_zero":false,"cook_time":"10","cook_time_zero":false,"total_time":0,"custom_time":0,"custom_time_zero":false,"custom_time_label":"","tags":{"course":[],"cuisine":[],"keyword":[]},"equipment":[],"ingredients":[{"ingredients":[{"uid":0,"amount":"400","unit":"g","name":"sugar","notes":"","unit_id":170,"id":245,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1775751400000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"1","unit":"","name":"a good pinch of salt","notes":"","id":10709,"conversion_item_snapshot":{"amount":"1","unit":"","timestamp":1775751400000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"400","unit":"g","name":"skinless hazelnuts or almonds","notes":"","unit_id":170,"id":10710,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1775751400000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":3,"amount":"1","unit":"kg","name":"chocolate","notes":"","unit_id":501,"id":7324,"conversion_item_snapshot":{"amount":"1","unit":"kg","timestamp":1775751400000},"link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"6","unit":"c. soup ","name":"unsweetened cocoa powder","notes":"","unit_id":318,"id":10351,"conversion_item_snapshot":{"amount":"6","unit":"c. soup ","timestamp":1775751400000},"link":{"url":"","nofollow":"default","eafl":""}}],"name":"","uid":-1}],"instructions":[{"instructions":[{"uid":0,"name":"","text":"<p>Pour the sugar and salt with 70g of water into a large frying pan. Heat over high heat to boiling.<\/p>","image":0},{"uid":1,"name":"","text":"<p>Pour in the hazelnuts (unroasted). I've used unskinned raw hazelnuts here, but you can also use almonds.<\/p>","image":0},{"uid":2,"name":"","text":"<p>Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.<\/p>","image":0},{"uid":3,"name":"","text":"<p>At some point, the syrup will crystallize, and this is perfectly normal.<\/p>","image":0},{"uid":4,"name":"","text":"<p>Separate the hazelnuts and continue to make the outer layer turn to caramel.<\/p>","image":0},{"uid":5,"name":"","text":"<p>You don't want all the sugar to melt into caramel, otherwise it will make a caramel sheet and the hazelnuts won't be able to separate. It's time to stop. There should just be a thin layer of caramel on top of the hazelnuts. Pour onto a baking tray lined with baking parchment and leave to cool.<\/p>","image":0},{"uid":6,"name":"","text":"<p>Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42\u00b0C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7\u00b0C.<\/p><p>I've written a book on chocolate from bean to bar, published by Solar, in which I explain all the more traditional tempering methods. But mycryo cocoa butter is a cocoa butter powder already in the right form, and it will temper the rest of the chocolate through seeding. I have some white chocolate here that I made with my concheuses. but it's perfectly possible to use good-quality store-bought chocolate, and choose the color (dark, milk, white).<\/p>","image":0},{"uid":7,"name":"","text":"<p>This is my new toy. This is a drum that fits onto the kitchenaid food processor. It will rotate at an angle, allowing the dried fruit to be coated with chocolate. Pour in the caramelized hazelnuts.<\/p>","image":0},{"uid":8,"name":"","text":"<p>Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29\u00b0C. I started with 3-4 ladles.<\/p>","image":0},{"uid":9,"name":"","text":"<p>The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.<\/p>","image":0},{"uid":10,"name":"","text":"<p>At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.<\/p>","image":0},{"uid":11,"name":"","text":"<p>Then add the chocolate gradually, retempering if necessary.<\/p>","image":0},{"uid":12,"name":"","text":"<p>At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).<\/p>","image":0},{"uid":13,"name":"","text":"<p>When finished, pour into a dish and leave to crystallize perfectly at room temperature.<\/p>","image":0},{"uid":14,"name":"","text":"<p>Then store them in an airtight tin. Hazelnuts will keep for several weeks.<\/p>","image":0}],"name":"","uid":-1}],"ingredients_flat":[{"uid":0,"amount":"400","unit":"g","name":"sugar","notes":"","unit_id":170,"id":245,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1775751400000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":1,"amount":"1","unit":"","name":"a good pinch of salt","notes":"","id":10709,"conversion_item_snapshot":{"amount":"1","unit":"","timestamp":1775751400000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":2,"amount":"400","unit":"g","name":"skinless hazelnuts or almonds","notes":"","unit_id":170,"id":10710,"conversion_item_snapshot":{"amount":"400","unit":"g","timestamp":1775751400000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":3,"amount":"1","unit":"kg","name":"chocolate","notes":"","unit_id":501,"id":7324,"conversion_item_snapshot":{"amount":"1","unit":"kg","timestamp":1775751400000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}},{"uid":4,"amount":"6","unit":"c. soup ","name":"unsweetened cocoa powder","notes":"","unit_id":318,"id":10351,"conversion_item_snapshot":{"amount":"6","unit":"c. soup ","timestamp":1775751400000},"type":"ingredient","link":{"url":"","nofollow":"default","eafl":""}}],"instructions_flat":[{"uid":0,"name":"","text":"<p>Pour the sugar and salt with 70g of water into a large frying pan. Heat over high heat to boiling.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":1,"name":"","text":"<p>Pour in the hazelnuts (unroasted). I've used unskinned raw hazelnuts here, but you can also use almonds.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":2,"name":"","text":"<p>Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":3,"name":"","text":"<p>At some point, the syrup will crystallize, and this is perfectly normal.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":4,"name":"","text":"<p>Separate the hazelnuts and continue to make the outer layer turn to caramel.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":5,"name":"","text":"<p>You don't want all the sugar to melt into caramel, otherwise it will make a caramel sheet and the hazelnuts won't be able to separate. It's time to stop. There should just be a thin layer of caramel on top of the hazelnuts. Pour onto a baking tray lined with baking parchment and leave to cool.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":6,"name":"","text":"<p>Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42\u00b0C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7\u00b0C.<\/p><p>I've written a book on chocolate from bean to bar, published by Solar, in which I explain all the more traditional tempering methods. But mycryo cocoa butter is a cocoa butter powder already in the right form, and it will temper the rest of the chocolate through seeding. I have some white chocolate here that I made with my concheuses. but it's perfectly possible to use good-quality store-bought chocolate, and choose the color (dark, milk, white).<\/p>","image":0,"type":"instruction","image_url":""},{"uid":7,"name":"","text":"<p>This is my new toy. This is a drum that fits onto the kitchenaid food processor. It will rotate at an angle, allowing the dried fruit to be coated with chocolate. Pour in the caramelized hazelnuts.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":8,"name":"","text":"<p>Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29\u00b0C. I started with 3-4 ladles.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":9,"name":"","text":"<p>The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":10,"name":"","text":"<p>At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":11,"name":"","text":"<p>Then add the chocolate gradually, retempering if necessary.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":12,"name":"","text":"<p>At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).<\/p>","image":0,"type":"instruction","image_url":""},{"uid":13,"name":"","text":"<p>When finished, pour into a dish and leave to crystallize perfectly at room temperature.<\/p>","image":0,"type":"instruction","image_url":""},{"uid":14,"name":"","text":"<p>Then store them in an airtight tin. Hazelnuts will keep for several weeks.<\/p>","image":0,"type":"instruction","image_url":""}],"video_id":0,"video_embed":"","video_thumb_url":"https:\/\/stagingapp15670.cloudwayssites.com\/wp-content\/uploads\/IMG_5285-3-150x150.jpg","notes":"","nutrition":[],"custom_fields":[],"ingredient_links_type":"global","unit_system":"default","rating":{"count":"0","average":"0","comment_ratings":false,"user_ratings":false},"parent_post_id":0},"wprm_parent_post_id":"","_links":{"self":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/303630","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe"}],"about":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/types\/wprm_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/users\/1"}],"version-history":[{"count":0,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_recipe\/303630\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media\/301864"}],"wp:attachment":[{"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/media?parent=303630"}],"wp:term":[{"taxonomy":"wprm_course","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_course?post=303630"},{"taxonomy":"wprm_cuisine","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_cuisine?post=303630"},{"taxonomy":"wprm_keyword","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_keyword?post=303630"},{"taxonomy":"wprm_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient?post=303630"},{"taxonomy":"wprm_ingredient_unit","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_ingredient_unit?post=303630"},{"taxonomy":"wprm_glossary_term","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_glossary_term?post=303630"},{"taxonomy":"wprm_equipment","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_equipment?post=303630"},{"taxonomy":"wprm_nutrition_ingredient","embeddable":true,"href":"https:\/\/stagingapp15670.cloudwayssites.com\/en\/wp-json\/wp\/v2\/wprm_nutrition_ingredient?post=303630"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}