White Chocolate With Almond And Hazelnut Filling
- almond flour
- Nutella
- almond extract
- liqueur or sweet wine
- 1 1/8 cups white chocolate at least 40 percent cocoa butter
- Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
- Shape the dough into small balls about the size of a hazelnut.
- Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.
- Place half the mixture in a bowl and set aside.
- Place the remainder on a flat stainless steel or marble surface and spread with a metal spatula, working quickly until the mixture cools to 25 degrees Celsius.
- Now mix with the warm chocolate in the bowl and bring up to 30 C (ensure it does not go above 30 C. Optimum temperature is 29 C).
- Place in a container and begin to work with the molds.
- Line the base and sides of a chocolate mold with the white chocolate.
- Leave to cool at room temperature, not in a refrigerator.
- When the chocolate molds are solid, place a small ball of filling in the center of each case.
- Seal the chocolate with a topping of the remaining white chocolate.
- Leave to cool again at room temperature.
- Turn the mold upside-down and with a sharp tap the chocolates should fall out.
almond flour, nutella, almond, liqueur, white chocolate
Taken from www.yummly.com/recipe/White-Chocolate-with-Almond-and-Hazelnut-Filling-531782 (may not work)