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Hazelnut Hearts

Food Network Canada
Yields
65 servings

Recipe courtesy of Bernard Callebaut, Chocolaterie Bernard Callebaut.Yield is 65 servings.

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ingredients

Tempering Chocolate

12
oz milk or dark chocolate, chopped
6
oz (approximately) milk or dark chocolate, chopped (if you are using the alternative tempering method, below)

Hazelnut Hearts

10
oz Bernard Callebaut milk chocolate
10
oz Bernard Callebaut hazelnut sauce
3
oz chopped hazelnuts (or any other nut)
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directions

Step 1

Put 12 ounces chocolate in a medium stainless steel bowl over a pan of barely simmering water.

Step 2

Heat chocolate until melted and smooth.

Step 3

Spread the melted chocolate out on a marble slab or smooth counter, stirring and scraping continuously with an offset metal spatula until the chocolate starts to set.

Step 4

Return the chocolate to the bowl when it feels cool to the upper lip, about 90 degrees F. for dark and 84 degrees F. for milk chocolate.

Step 5

After cooling, add one or two large chocolate chunks to the chocolate, put the bowl back over the pan of barely simmering water and continue to stir (the chocolate chunk will help to keep the chocolate stabilized).

Step 6

Spread 1 tbsp. chocolate onto wax paper or parchment paper to test.

Step 7

If the chocolate hardens quickly (2 to 4 minutes) and does not have any whitish streaks, it’s tempered and ready for dipping.

Step 8

Alternatively, you can gradually add small amounts of the 6 ounces chopped chocolate to the bowl of melted chocolate and stir until it feels cool to the upper lip (about 90 degrees F.)

Step 9

Stir continuously.

Step 10

After cooling, add one or two large chocolate chunks to the chocolate, put the bowl back over the pan of barely simmering water and continue to stir (the chocolate chunk will help to keep the chocolate stabilized).

Step 11

Spread 1 tbsp. chocolate onto wax paper or parchment paper to test.

Step 12

If the chocolate hardens quickly (2 to 4 minutes) and does not have any whitish streaks, it’s tempered and ready for dipping.

Step 13

Melt milk chocolate in a medium bowl over a medium pan of barely simmering water.

Step 14

Remove chocolate from heat and let it cool to approximately 100 degrees F.

Step 15

Stir in the hazelnut sauce until blended, then stir in the chopped nuts.

Step 16

Line a large baking sheet with wax paper and pour mixture onto pan.

Step 17

Spread out mixture until it is approximately 1/4 to 1/2-inch thick.

Step 18

Cool in fridge for approximately 2 hours.

Step 19

Turn mixture over to remove it from pan, and peel off the wax paper.

Step 20

Use a small heart-shaped cookie cutter to cut hazelnut mixture.

Step 21

A small cookie cutter will make approximately 65 heart-shaped pieces.

Step 22

You can serve these as they are or dip them in chocolate.

Step 23

Dip them in tempered milk or dark chocolate with a dipping fork.

Step 24

Put the dipped chocolates on a rack over a baking sheet to set.

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