GLUTEN-FREE HAZELNUT NUGGETS
I thought these crunchy, little Hazelnut Nuggets would be good for an after-dinner treat. Just one or two a night was the plan.
But, you guessed it, one or two turned into five or six and then the container had to be put away. When the partner and a teenager found them the next day it was all over.
If you can bear to put some aside they would make very nice decorations on a cake and I’m sure they’d be well received as a small gift.
Caren
HAZELNUT NUGGETS
Makes about 60 pieces.
100 gm whole, skinned, roasted hazelnuts
50 gm caster sugar
30 ml water
120 gm dark couverture (55%) chocolate
3 tablespoons Dutch processed cocoa
Line a large oven tray with baking paper.
In a wide, heavy-based saucepan, combine the hazelnuts, sugar and water.
Place over low heat and stir until the water evaporates and the sugar begins to caramelize. Continue to cook, stirring frequently, until the nuts are coated in golden, sugary caramel.
At this stage the nuts could easily burn so ensure the pan is removed from the heat before the caramel is too dark.
Remove individual nuts onto the prepared tray, being careful that they do not clump together. Allow to cool.
Meanwhile sift 2 tablespoons cocoa over a large plate. Set aside.
Place the chocolate in a bowl. Place 3cm of water into the bottom of a saucepan over which the chocolate bowl will fit snugly. Bring the water to a boil then turn off the heat.
Place the bowl on top of the saucepan (ensuring the bowl does not touch the water in the saucepan) and allow the chocolate to start to melt before stirring. When half the chocolate has melted, remove the bowl from the saucepan and stir vigorously until all the chocolate has melted. If necessary, place the bowl back on top of the saucepan, stirring, for half a minute. Remove the bowl and stir until all the chocolate has melted.
This is an easy method for tempering chocolate that will ensure the chocolate achieves a crisp snap and won’t develop the white bloom of untempered chocolate. It will also keep very well.
Place 4-5 nuts in the melted chocolate and stir gently with a fork to cover. Lift out, allowing excess chocolate to drip back into the bowl, and roll the nuts individually in the cocoa to coat. Continue until all the nuts are covered in the chocolate and then the cocoa. Sift over the remaining tablespoon of cocoa and shake the plate to completely coat the nuts.
Transfer to a clean plate and allow to cool completely before storing in an airtight container in a cool part of the panty.
TIPS:
Milk chocolate could be used instead of the dark couverture, and the bitter cocoa could be omitted.