Hazelnut slab

Hazelnut slab

By
From
A la Mere de Famille
Makes
500 g
Prep
15 mins
Cooking time
20 mins
Photographer
Jean Cazals

Ingredients

Quantity Ingredient
200g good-quality dark, milk or white chocolate
200g hazelnuts

Equipment

Quantity Ingredient
sugar thermometer

Method

  1. Preparing the hazelnuts and chocolates

    Preheat the oven to 160°C. Place the hazelnuts on a baking tray and roast for 10 minutes. Remove from the oven, allow to cool, then rub the nuts between your hands to remove the skins. Set aside.
  2. To temper the chocolate, place two-thirds of the chocolate in a heatproof bowl over a saucepan of simmering water, making sure the base of the bowl does not touch the water. Once the chocolate reaches its correct melting temperature, take the bowl off the saucepan, add the remaining chocolate and combine with a spatula. The chocolate will melt and lower the temperature of the mixture to the cooling temperature.
  3. Finally, reheat the chocolate to its using temperature. To check the temper of the chocolate, dip the point of a knife into it — the chocolate should set quickly and evenly at room temperature. When working with chocolate, make sure you keep it at using temperature or you run the risk of losing the chocolate’s temper.
  4. Combine the lukewarm hazelnuts with the chocolate. Pour the mixture onto a baking tray lined with baking paper to form a slab 1 cm thick.
  5. Refrigeration

    Place the hazelnut slab in the refrigerator for 20 minutes to set. Turn out and break up with a hammer. The slab can be stored for 1 month in a cool place away from moisture.
Tags:
French
confectionery
sweets
sweet
France
candy
artisanal
Paris
Parisian
Europe
European
A la Mere de Famille
Mere
Famille
Julien
Merceron
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