Hazelnut And Caramel Chocolates
There's nothing more special than handmade chocolates, and they're
surprising 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 'thankyou'!
Servings: 15 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
Cook's Tip
- 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.