Hazelnut-Butter Fudge

There was an enough intro / description given about Fudge, on my first Fudge posting. which was made with 100% Dark chocolate, for Dark Chocolate lovers like me. Later, with dark & white chocolate (50-50) combination to please, chocolate devotees.

This time with Dark chocolate and hazelnut butter combination, targeting Children and Teens. Also, want to make the fresh hazelnut butter for a rich aroma and taste.

Hazelnuts are rich in protein, ‘B’ vitamins and unsaturated fat. Dark chocolates are rich in antioxidants.

Ingredients for Fudge  : 1 cup of hazelnut butter  ;     4 tbsp of coconut oil    ;    1 ½ tbsp. of honey      ;     100 gms of dark chocolate (<60 %coco)

Ingredients for Hazelnut butter: 1 ½ cup of Hazelnut.

Procedure for H’Butter : Take 1 ½ cup of hazelnut and roast them in the pre heated oven at 200ºC for about 10 – 15 minutes (depends on the moisture level of the nut). Allow it to cool and remove the skin. The aroma of the roasting the Hazelnut is awesome.

Transfer the nuts into blender / food processor and run about 20 min or till the oil oozes out and turns the hazelnuts into a smooth, creamy butter. You many need to stop the blender time to time to scrape the sides of the blender.  (The butter may turn into firm consistency; it keeps in rest for long)

I am sure you will be mesmerized with the Aroma of the Hazelnut. With the same feel, using the double boiler, melt the dark chocolate and bring it to room temperature.

Procedure for H’Butter Fudge : In bowl mix hazelnut butter, coconut oil, honey until fully cooperated then add melted chocolate and mix well. Pour the mixture in a grease pan or on the bubble sheet and transfer in to fridge for about 45 minutes.

Slice them in a desired shape. Try the fudge with hot coffee or milk. Immm…..its Divine.

Nutella Truffles with Hazelnuts

I can’t resist myself anymore, it time to melt the chocolate. I don’t know, why I addicted so much to this dark Devil (chocolates)

I wanted to make Truffles for this weekend to treat one of my friends, who is currently on visit.

Truffles crust is made with tempered chocolate (but, it will melt on the mouth) just below the crust creamy chocolate with roasted whole hazelnuts.

Sounds good right ?   Believe me its mesmerizing, when the Truffle melts in the mouth.

It’s not complicated recipe to make. Wiki says, Truffles born in France.

To do this magic, we need Just three ingredients,        ½ cup Nutella Chocolate spread     ;     15 No’s  of whole hazelnuts    ;   100 gms  of  tempered chocolate (60% and above COCO)

Before going in to the kitchen, let me share few things about chocolate.
 

Chocolate are made in two different ways, expensive and inexpensive. What is the difference ?:

If Large percent (60 and above) of coco solids, and 100% coco butter are used to make a chocolate then it’s called Real Chocolate. Both coco solids and Coco butter are made from crushed cocoa bean. These Chocolates can offer extraordinary rich, creamy and melt-in-your-mouth (at body temp) it often known as dark chocolate.  

Less percent (below 60)  of coco solids, vegetable fats / Oils, and sweeteners (in place of coco butter) also used to make Chocolates. But, these are not real. Having waxy texture and over sweet, also doesn’t melt in the mouth. It often known as Compound chocolate  

Next time when you buy, just pay attention on the Chocolate cover. Now, you know why I’m mad at dark Chocolate. I prefer to use always <70% and above.

Okay, Now the Truffle making process………. Roast the whole hazelnuts in the oven about 6 – 7 minutes at 120ºC. Once cooled, remove the thin skin by rubbing the nuts and set aside.

On the silicon Chocolate mold, scope the Nutella Chocolate cream and squeeze a hazelnut in. Level the mold top with knife.

Keep the silicon chocolate mold in the freezer for overnight.

Next day morning, it will be hard enough to remove from the mold. Meanwhile, let’s temper the chocolate in the microwave. To do so, Chop the chocolates and keep it in the microwave safe bowl at high power for about 30 seconds. Most of the chunks would melt few remaining will be melted by stirring. But do not over heat. If you are not sure with microwave, use the Double Boiler.

Now, Remove the Chocolate from the silicon mold and Dip it into the tempered chocolate. Then, using the fork to scoop it out (from the tempered Chocolate) and tap it on the side of the bowl to get off any excess chocolate.