Hazelnut Chocolate

Flavor: Other; Technique: Other; Time: Several hours; Difficulty: Easy.

Detailed Steps for Making Hazelnut Chocolate

Weigh cocoa butter and cocoa liquor.

Cut cocoa butter into small pieces and melt it in a double boiler.

Cut cocoa liquor into small pieces and melt it in a double boiler. Then pour the melted cocoa butter into the cocoa liquor solution and stir well.

Mix whipping cream and powdered sugar, and stir until the sugar is completely dissolved in a double boiler.

This is what the mixture looks like after the powdered sugar has dissolved. It looks a bit like condensed milk, but not as thick.

Crush the roasted hazelnuts with a rolling pin. Remove the skins if possible, but it’s okay if you can’t.

Pour the chocolate mixture into silicone molds, shake them to distribute the mixture evenly, and then pour the mixture back out. Use a scraper to smooth the surface. Put the molds in the refrigerator for 5 minutes. Then repeat the process to create a double layer of chocolate shell around the edges of the molds.

Mix 100g of chocolate mixture with 30g of crushed hazelnuts and stir well.

Pour the hazelnut chocolate mixture into the molds and smooth the surface. If the weather is cold, the mixture will solidify quickly. If it’s difficult to smooth the surface, use a hair dryer to melt it slightly and then smooth it out. After smoothing, put the molds in the refrigerator for at least an hour to let the chocolate set completely.

Remove the chocolates from the molds and wrap them in aluminum foil.

Put the chocolates in a box.

A close-up of the finished chocolates.