Chefshell posted 02-19-99 5:33 PM
Chefshell's Hazelnut Chocolates
1 cup hazelnuts
5 oz. fine quality bittersweet chocolate (not unsweetened), plus 1/2 oz. for tempering if
necessary.
4 oz. fine quality milk chocolate
1 1/2 cups unsweetened hazelnut butter (Recipe for this is with the cake recipe)
Lightly oil an 8 inch square baking pan and line ith plastic wrap alloing a 2 inch overhang.
Toast & skin hazelnuts ans in a food processor pulse until finely chopped.(About 30 seconds)
Chop chocolates into 1/4 inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering. In a
double boiler or metal bowl over a pan of barely simmering>
water, melt 3/4 of chocolate stirring until smooth. Remove from heat and add remaining chocolate in 2 or 3 batches,
stirring until smooth & allowing each batch to melt before
adding more.
When all chocolate is melted, test temperature. Put a dab of chocolate on the inside of of lower lip; it should be slightly coolerthan your body temperature. If too warm, add
reserved chocolate, stirring until smooth.
Stir hazelnuts & hazelnut butter into chocolate until combined well and spread mixture into pan. Chill, covered with plastic wrap, until firm, at least 2 hours. Lift out of pan and peel off plastic wrap. On a cutting board with a sharp knife, cut lengthwiase into 1 inch strips and cut strips crosswise into 1 inch squares. Chocolates keep, covered and chilled 1 month.