Chocolate Coated Nuts
Roasted nuts dipped and coated in tempered or melted chocolate. The nuts may first be caramelized.
Ingredients
Couverture chocolate block (or 750g (1.5 lb) pure chocolate plus 1 tbsp sunflower or peanut oil)
750g (1.5 lb)
Hazelnuts (roasted, peeled (see page 38), can substitute with macadamia nuts or other nuts)
375g (12 oz)
Instructions
1
Step 1
Temper the chocolate block first (see page 35), or heat and melt the pure chocolate together with the oil (see page 34). If using chocolate blocks, wait until the temperature drops to 31-32°C before using it as a coating.
2
Step 2
Make a large paper piping bag, fill it with a small amount of melted chocolate. Cut a small hole at the tip of the bag, pipe out approximately half-teaspoon sized balls on baking paper, 40 in total.
3
Step 3
Arrange the nuts in groups of three in a triangle on each of the chocolate balls from Step 2, set aside to solidify.
4
Step 4
Reheat the remaining chocolate if necessary. Use a fork to dip the nut balls from Step 3 into the melted chocolate mixture. When lifting the fork out, scrape off excess chocolate sauce against the edge of the pot.
5
Step 5
Place the nut balls on another sheet of baking paper to dry. Repeat the above steps to process all nut balls.
