Chocolate Hazelnut Candy

Chocolate Hazelnut Candy - Bruno Albouze - The Real Deal

Chocolate Hazelnut Candy Recipe

Makes a ≈ 6.5x9.5-inch (16x24cm) Baking TrayGianduja for Confectionery
Yields 32 Candies

Caramelized Nuts for Praliné
7 ounces (150g) whole almonds
7 ounces (150g) whole hazelnuts*
8 ounces (200g) sugar
0.3 cup (70g) water.
*Praliné can be made 100% hazlenuts as well.

1) Old-Fashioned Method
Toast nuts in a 350ºF (180ºC) oven for about 10 min. In a large saucepan or best copper bowl, cook sugar and water to (244ºF) 118ºC. Toss nuts in syrup and cook stirring constantly on medium high; it should crystalize coating thus each nut with sugar. Continue stirring and cooking until it caramelize; it should take 20 minutes. Transfer caramelized nuts onto a silicone baking mat to cool completely.

2) Using Caramel a-sec- Method (caramel without water)
Toast nuts. Cook sugar only, in a hot frying pan to caramel stage. Toss in warm nuts, turn heat off and transfer onto a silicone baking mat to cool.

Save some caramelized or plain toasted nuts for garnishing. In a running food processor, blend the cooled caramelized nuts with a pinch of salt until it turns into paste. Save leftovers praliné for later use.

1) Crunchy Praliné
1.2 ounce (40g) milk chocolate
1 Tbsp (15g) butter
3.3 ounces (100g) praliné (hazelnut spread)
1.7 ounces (50g) feuillantine or unsweetened corn flakes, broken into small pieces.

Chop chocolate and carefully microwave it with butter (temperature should not exceed 86ºF (30ºC). Mix with the room temperature praliné along with the corn flakes. Spread crunchy praliné mixture in a baking tray lined with silicone mat or parchment paper. Caramel rulers are a must for this type of confectionery; it makes things perfectly squared and clean.

*Small quantity of chocolate is challenging to temper. Good news, here is the trick: process or cut chocolate into small pieces and microwave it, stirring every 5 or 10 sec – its temperature then must not go over 86ºF (30ºC). Combine the just melted or tempered milk chocolate with the room temperature praliné.

2) Gianduja (Praliné + Tempered Chocolate)
4 ounces (125g) praliné, room temp
4 ounces (125g) milk chocolate*, tempered or just melted to 84/86ºF (29/30ºC).

Spread evenly over the crunchy praliné, tap over the countertop and cool. Gianduja should not be refrigerated but rather kept in cool and low humidity storage ≈ 60/65ºF (16/18ºC). In warm days and households environement though, it can be refrigerated to set faster.
Tempered or melted to 29/30ºC, chocolate in gianduja making creates a lovely balanced taste, and a smooth, homogeneous texture for great mouthfeel. If not tempered, the texture of the gianduja nor chocolate itself would rather be grainy.

Tempering Dark Chocolate
Use a large amount of dark chocolate couverture* for tempering, not only it will remain tempered longer but it makes the job easier. Once done, leftover of chocolate can be spread onto a baking tray lined with silicone mat, chilled to set and broken into pieces for later use.

*Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter ≈ 35% than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more viscosity and sheen, a firmer "snap" when broken. Extra cocoa butter can always being added to the chocolate as well.

2.2lb. (1k) bittersweet chocolate couverture (≈ 64%) disks or chopped if from a block

Melt chocolate over water bath (bain-marie) on low heat to ≈ 122ºF (50ºC). Chill to drop temp to 77/79ºF (25/26ºC) and rewarm to 84/86ºF (30/31ºC).
Hot water should not touch the bottom of the bowl – wipe off bottom each time when removing bowl from water bath.

Cutting Gianduja Slab
If not firm enough, chill it. Run a spatula around the edges of the tray and flip to unmold. At this juncture both sides of the slab can be coated with a thin layer of tempered dark chocolate to strengthen each ready to be dipped candy. Let set and cut into 32 bonbon.

Use a 3 tooth chocolate fork. Ready to be enrobed bonbon should not be refrigerated prior dipping or the chocolate will set too fast, creating a thicker coating and dull aspect. So, leave them out 30 min prior dipping or so – best room temperature ≈ 64/68ºF (18/20ºC).

Drop one candy at the time into the tempered dark chocolate; crunchy side up and flip over into the chocolate once and quicly, remove excess dripping chocolate and lay over a clean silicone mat or an acetate plastic sheet, wait about 5 sec and mark with the fork or top with a nut.
Maintain chocolate temperature by doing a quick rewarm over water bath every so often.

Like most confectioneries, chocolate candies are best stored between 57/61ºF (14/16ºC) and low humidity for about 3 months. Though, for household uses the refrigerator remains an option during warm days. Just leave chocolate candies out for about 30 min before eating. Enjoy!😋

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