Half hazelnuts enveloped in a luscious homemade caramel and encased in a creamy milk chocolate shell! I ask you, what's not to like about these delicious chocolates!
There's nothing more special than handmade chocolates, and they're surprisingly not as difficult to make as you might imagine.
These handmade hazelnut & caramel chocolates are just the ticket to mark a celebration, or just to say 'thank you'!
They are similar in may ways to Quality Street's The Purple One, apparently the most popular chocolate in their selection.
So, how do you make these handmade Hazelnut and Caramel Chocolates?
Well, dare I say it, it is relatively easily - assuming you have the right equipment!
The chocolate moulds are washed and thoroughly dried. Tempered milk chocolate is poured into the mould. The excess tipped out, leaving the moulds lined with a lovely layer of milk chocolate.
The mould is then set aside allowing the chocolate to fully set.
Next, the empty chocolate shells are partially filled with a homemade caramel and half a hazelnut (a whole one is probably too big for a chocolate mould). Tempered chocolate is then poured over the top of the mould again to create the base of the chocolates.
After the excess chocolate is scraped away. The handmade chocolates are put aside to completely set and firm up before being turned out and devoured!
How to make the caramel
Caramel can be made in two different ways. One using water and the other just by heating dry sugar.
Personally, I have always favoured using a little water. It takes a little longer but is more reliable as I find when making without, the sugar tends to crystallise more easily.
The water allows the sugar to dissolve more readily before the heat is then increased to bring the sugar to a boil until it caramelises.
Then the cream is added, which stops the mixture from caramelising further. It can then be boiled a little longer until it produces a creamy caramel sauce of the correct consistency.
Of course, caramel is something which requires close watching, but those few minutes of careful monitoring really reward you with a luscious caramel sauce which is not only perfect drizzled over ice cream, or used in a cake but also as a filling for these handmade Hazelnut & Caramel Chocolates!
Top Tip
- Stirring helps the sugar dissolve as the water comes to a boil. But stir gently without splashing the sugar up the side of the pan as any undisolved sugar crystals sticking to the sides of the pan may cause the caramel to crystalise at the boiling stage.
- If you do get any sugar crystals, don't scrape the side of the pan. These can be washed down into the pan using a pastry brush dipped in water.
- Sugar syrups caramelize in the blink of an eye once they start to colour, so judging by eye is faster and more reliable than using a thermometer.
How to Temper Chocolate
I have found the easiest way of tempering chocolate is the seeding method, and I have a whole post that explains how to temper chocolate using this method, which is worth reading if this is new to you.
Basically, it involves melting about ⅔ of the chocolate and then stirring in the remaining chocolate to cool and temper the melted chocolate.
Hints, Tips and Variations
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The excess chocolate could be used in a brownie recipe (for instance) or poured into some greaseproof paper for use another day.
- You can speed up setting times by placing the mould in the fridge, but do be aware that too long in the fridge can cause the chocolate to bloom due to the moisture in the refrigerator.
- Again, there will be excess caramel that could be used to decorate a cake or even enjoy it over ice cream. It will keep in an airtight container in the fridge for about 1 month.
- The temperature of the caramel will determine the thickness of it. I heated mine to 105℃ (221℉,) but just 5 degrees less would make it runnier and pourable straight from the fridge and 5 degrees more would make it more toffee like.
- Remember, caramel is incredibly hot! So take care. Stir it carefully once the cream has been added to avoid splashing yourself.
- Try adding a different nut, such as pecan.
- Leave out the nuts altogether.
- Add a little salt for a salted caramel filling.
📖 Recipe
Hazelnut And Caramel Chocolates
Equipment
- large heavy based pan
- sugar/chocolate thermometer
- 1 glass heatproof bowl
- 1 long sharp knife
- 1 Chocolate Mould
- 1 piping bag
Ingredients
For the Caramel and Hazelnut Filling
- 100 ml Water (3½floz)
- 225 g granulated cane sugar (8oz)
- 200 ml double cream (heavy cream) (7floz)
- blanched hazelnuts you may need to half them depending upon the size of the moulds
For Chocolate Shell
- 350 g milk chocolate (12oz)
Instructions
Make the caramel
- Place 100ml water in a saucepan with 225g sugar. Set the pan over a low to moderate heat to allow the sugar to dissolve into the water, stir slowly and gently to help the sugar dissolve.
- Once the sugar has dissolved, increase the heat under the pan a little. Without stirring, allow the sugar to syrup to come to the boil. Boil until the sugar caramelises to a medium brown colour (akin to the brown of a corrugated cardboard box), slowly stir in 200ml cream. Take care, as the mixture will bubble up the side of the pan.
- Continue cooking the caramel stirring continuously until it reaches 105℃ /221℉(see notes below). Pour the caramel into a bowl and set it aside until completely cold.
Temper the chocolate.
- 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. Have a large baking tray, ladle or large spoon, and sharp knife to hand.
- Break 275g of the chocolate into pieces and place in a heatproof bowl. Coarsely chop the remaining 75g chocolate and set aside.
- Melt the chocolate in the bowl over a pan of hot water so that the bowl is not touching the surface of the water.
- Once melted remove from the pan of hot water and wipe the base of the bowl dry. Stir in the chopped chocolate.
Line the chcolate mould
- Use a ladle or large spoon to pour chocolate into the prepared chocolate mould. Once completely full tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate. Give it a shake and allowing the excess to drip out.
- Turn the mould the right way round and return to the work surface. Run the sharp knife over the top of the mould to remove excess chocolate. This will neaten the edges of the chocolates and make it easier to remove them from the mould later. Check that all of the surfaces have been completely covered in chocolate. Touch it up with a little more as necessary. Remove the spoon and thermometer from the chocolate (it'll set into the chocolate if you don't!) and clean them ready for later.
- Set the chocolate mould aside for at least an hour whilst it firms up.
Fill the chocolates
- Once the chocolate has completely set, check to see how much space the hazelnut has inside the chocolate shell. Remember you need room for the caramel also. Use a sharp knife to halve the hazelnuts if necessary.
- Spoon or pipe caramel into each of the moulds to about a third full. Add the hazelnut and gently push into the caramel. Run a long knife over the top of the mould to ensure that non of the filling is proud of the mould's surface.
- Reheat the remaining chocolate over a pan of hot water until it reaches 30℃ (86℉). If the chocolate hasn't completely melted at this point, or the temperatures goes above 30℃ (86℉) re-temper it as before (you will need a little more chopped chocolate). Spoon some of the melted chocolate over the caramel and hazelnuts. Ensure that they are completely covered. Use the sharp knife to scrape away the excess.
- Set aside. Set aside the chocolates to firm up. Once the chocolate has completely set turn the chocolates out.
- Enjoy!
Notes
- The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount. The excess chocolate could be used in a brownie recipe (for instance) or poured into some greaseproof paper for use another day.
- You can speed up setting times by placing the mould in the fridge, but do be aware that too long in the fridge can cause the chocolate to bloom due to the moisture in the refrigerator.
- The temperature of the caramel will determine the thickness of it. I heated mine to 105℃ (221℉,) but just 5 degrees less would make it runnier and pourable straight from the fridge and 5 degrees more would make it more toffee like
- Remember, caramel is incredibly hot! So take care. Stir it carefully once the cream has been added to avoid splashing yourself.
- Again, there will be excess caramel that could be used to decorate a cake, or even enjoy it over ice cream. It will keep in an airtight container in the fridge for about 1 month.
Pin for later ->
Have you made this recipe? I would love to hear from you. Did you enjoy it, did you change anything? Leave a comment and rate the recipe. Comments may be held for moderation before publishing.