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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
Caramelised Spanish toast — or "Torrijas caramelizadas" — is a heavenly Spanish dessert that's especially beloved during Easter but enjoyed year-round for its rich, indulgent flavour and custardy texture...
You can fake it with the ‘head upside down and empty a can of hairspray’ trick, but I don’t recommend this. For volume that looks and feels natural and lasts, the following ideas help. The more techniques you use the more lasting the volume.
