Usuba
Chocolate Nut Candies
Homemade candies with crispy hazelnut praline inside, coated with milk and white chocolate. The combination of roasted hazelnuts, caramelized sugar, and delicate chocolate creates a rich flavor. Simple to make, but look like confectionery products.
- Total
- 60 min
- Standard serving
- 85 g
Ingredients
Total 5
Instructions
- 1
Step 1
Roast the hazelnuts in a dry pan until golden brown. Cool and grind in a blender or coffee grinder into coarse crumbs.
- 2
Step 2
In a heavy-bottomed pot, melt the sugar over medium heat. Stir constantly to prevent it from burning and to ensure even caramelization.
- 3
Step 3
Add ground hazelnuts to hot caramel and stir quickly. Spread the mixture on parchment paper and let it cool completely.
- 4
Step 4
Grind the cooled nut mass in a blender into fine crumbs. This will be the praline filling for the candies.
- 5
Step 5
Melt the white chocolate with butter in a double boiler, stirring constantly.
- 6
Step 6
Gradually add the nut praline to the melted chocolate, stirring constantly. Keep adding until the mixture becomes thick and crumbly. If it turns out too liquid, add more praline; if too crumbly, add more chocolate.
- 7
Step 7
With wet hands, form candies the size of a walnut. Place a whole hazelnut in the center of each. Put the candies in the freezer for 10 minutes.
- 8
Step 8
Melt the milk chocolate in a double boiler or microwave, stirring every 15–20 seconds.
- 9
Step 9
Dip each candy into milk chocolate using a fork or skewer. Place on parchment paper and refrigerate for 15 minutes.
- 10
Step 10
Decorate the candies as desired: drizzle with white chocolate, roll in cocoa powder, or sprinkle with grated wafers. Store in the refrigerator.
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