Homemade Hazelnut Noisette Chocolates
So many celebrations often call for a lovely box of chocolates; birthdays, thank you's, Valentine's day, and of course Mother's day. It's so easy to pop into a shop and select a lovely box of chocolates, but just imagine how special the recipient would feel if you'd made those chocolates yourself! You would certainly earn some brownie points if you were to make a few handmade chocolates.
And before you disappear thinking that it's beyond a regular home baker, hang around for a little longer and trust me when I say it's really not that difficult to do! These homemade Hazelnut Noisette Chocolates are only my third attempt at making handmade chocolates, the first being a batch of hazelnut and caramel chocolates which I made to mark my blog's birthday.
Since making them I've been struck by how relatively easy they are. My Dad even commented that they were really good. So good in fact that he said I could even think about selling them! High praise indeed from a Yorkshire man! And that was just after my third attempt!
Now, I say that making handmade chocolates is relatively easy - and it is - but there are a couple of pieces of essential equipment that you will need before starting. The equipment, listed below, isn't expensive and you're likely to have the first item already in your kitchen. Because the chocolate needs to be tempered, which demands control over the temperature, the equipment gives you that control allowing you to monitor the state of the chocolate. Tempering chocolate isn't something you need to do when making a brownie or ganache, for instance, but it is desirable when styling chocolate shards, collars, decorations and of course chocolates like these Hazelnut Noisette Chocolates. I must confess that I don't really understand the science behind it, but the process of tempering produces a chocolate with a lovely shine and snap to it which is just what you want when making handmade chocolates
Ingredients
Method
for full instruction please see : www.onlycrumbsremain.co.
And before you disappear thinking that it's beyond a regular home baker, hang around for a little longer and trust me when I say it's really not that difficult to do! These homemade Hazelnut Noisette Chocolates are only my third attempt at making handmade chocolates, the first being a batch of hazelnut and caramel chocolates which I made to mark my blog's birthday.
Since making them I've been struck by how relatively easy they are. My Dad even commented that they were really good. So good in fact that he said I could even think about selling them! High praise indeed from a Yorkshire man! And that was just after my third attempt!
Now, I say that making handmade chocolates is relatively easy - and it is - but there are a couple of pieces of essential equipment that you will need before starting. The equipment, listed below, isn't expensive and you're likely to have the first item already in your kitchen. Because the chocolate needs to be tempered, which demands control over the temperature, the equipment gives you that control allowing you to monitor the state of the chocolate. Tempering chocolate isn't something you need to do when making a brownie or ganache, for instance, but it is desirable when styling chocolate shards, collars, decorations and of course chocolates like these Hazelnut Noisette Chocolates. I must confess that I don't really understand the science behind it, but the process of tempering produces a chocolate with a lovely shine and snap to it which is just what you want when making handmade chocolates
Ingredients
- For the Hazelnut & Chocolate Ganache
- 25g Blanched Hazelnuts
- 70ml Double Cream
- 80g Milk Chocolate
- For Chocolate Shell
- 350g Milk Chocolate (see note a)
Method
- Prepare the chocolate mould. Ensure the mould is thoroughly clean and dry, paying particular attention to the 'corners' and edges of the mould's design.
- Prepare to temper the chocolate. Have a large baking tray, tea towel or square of kitchen roll, a ladle or spoon, and sharp knife to hand.
- .......................................
for full instruction please see : www.onlycrumbsremain.co.
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