Crunchy chocolate hazelnuts (white, milk or dark)

Chocolate truffles in a bowl on a table.

Crunchy chocolate hazelnuts (white, milk or dark)

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Prep Time 1 30

Cook Time 10

Ingredients

Instructions

Pour the sugar and salt with 70g of water into a large frying pan. Heat over high heat to boiling.
Pour in the hazelnuts (unroasted). I've used unskinned raw hazelnuts here, but you can also use almonds.
Stirring constantly and lowering the heat slightly, cook the hazelnuts, which will gradually roast naturally.
At some point, the syrup will crystallize, and this is perfectly normal.
Separate the hazelnuts and continue to make the outer layer turn to caramel.
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.
Meanwhile, temper the chocolate. First, melt the chocolate evenly at 42°C. The simplest method for tempering is Mycryo cocoa butter, which I add when the chocolate is at 34.7°C.
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).
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.
Put the food processor on first speed, then pour in the tempered chocolate, until it reaches 29°C. I started with 3-4 ladles.
The machine will coat and start-up is a bit tedious. Stay in front and occasionally scrape the inside of the drum.
At times, I took the hazelnuts out of the drum to leave them alone so that the chocolate could crystallize a little more.
Then add the chocolate gradually, retempering if necessary.
At the end, when all the chocolate had been poured in and crystallized, I added some cocoa powder (4-5 tablespoons).
When finished, pour into a dish and leave to crystallize perfectly at room temperature.
Then store them in an airtight tin. Hazelnuts will keep for several weeks.

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