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So today I’m giving a shortcut recipe to great chocolate. If you have plenty of time you can take yourself through the long route below.
Or the easy way….
Ingredients
100g raw hazelnuts
50g cacao butter
50g icing sugar
40g unsweetened cacao powder Pinch of salt
Method
Heat oven to 160⁰C and roast hazelnuts for appx 6 – 8 mins. Take them out the oven and place in a clean tea towel, rubbing them to remove their skins. Put 50g in a food processor and blitz for a few minutes until you have a smooth butter. Chop up the remaining hazelnuts.
On a very low heat melt the cacao butter in a bain-marie. Take off the heat, add the cacao powder, icing sugar and salt and whisk together until all incorporated, then add the 50g of hazelnut butter, mixing until you have a smooth consistency.
Pour the chocolate into the desired moulds, top with the chopped hazelnuts and place in the fridge or freezer to set. Keep chocolate stored in the fridge.
Enjoy
This moist fluffy cake is so quick and easy, it's often the first thing French children are taught to bake. Popular across the Mediterranean this Greek yoghurt version helps with the light airy texture. You can also mix everything into one pot so there's very little clearing up after, and the aroma of fresh baking with vanilla wafting through the house gives a warm homely feel, said Michael!
