White Chocolate With Almond And Hazelnut Filling

  1. Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
  2. Shape the dough into small balls about the size of a hazelnut.
  3. Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.
  4. Place half the mixture in a bowl and set aside.
  5. 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.
  6. 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).
  7. Place in a container and begin to work with the molds.
  8. Line the base and sides of a chocolate mold with the white chocolate.
  9. Leave to cool at room temperature, not in a refrigerator.
  10. When the chocolate molds are solid, place a small ball of filling in the center of each case.
  11. Seal the chocolate with a topping of the remaining white chocolate.
  12. Leave to cool again at room temperature.
  13. 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)

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