Nuts Chocolate

Hello Dear Friends,

As the holiday approaches, preparations for the holiday continue intensively. There is also a rush of sacrifice this holiday. After the busyness of the first day is over, the visits will begin and the biggest problem for us ladies will be "I wonder what to offer".

In previous years, I made some lists about holiday treats. If I have the opportunity, I intend to do a new study before the eve.

Today, I have a practical and delicious recipe that you can prepare before the holiday and keep it in the refrigerator for at least 1 week.

Many chocolate lovers dream of making their own chocolates at home. This is actually pretty easy. There may be some who will say as if you are making the chocolate yourself. Even if we don't make it ourselves, we can shape it as we want by making additions according to our taste.

If you say that I will melt the ready-made chocolate, I will pour it, what will happen, you are definitely wrong. The first important factor to prevent the chocolate from flowing over the berries or the mold you will use is the cocoa butter ratio it contains. The chocolate you want to shape and flavor should contain 70% cocoa butter. These are the chocolates produced by the chocolate companies known as couverture to prepare products such as cakes and pralines.

Another important factor is the tempering of the chocolate… tempering A method used to bring the cocoa butter in chocolate to a crystalline form. tempering It is applied to the processed chocolate to give shine and hardness.

This method in its simplest form,

melting the chocolate (do not increase the temperature up to 40-45 degrees)
cooling the chocolate (reducing its temperature to 27 degrees)
Finally, by heating the chocolate again (do not increase the temperature to 30 degrees)

Of course, a sugar degree is required to apply this method, but you can temper the chocolate at home by working with your eyes.

So what methods should be used to melt the chocolate? The preferred primary method is to melt the chocolate in a double boiler and to reduce its heat by dispersing and collecting it on a marble surface, but we usually do not have such a large marble surface at home.

For this reason, melting the chocolate in a bain-marie and then cooling it by taking an ice bath in the bain-marie will do the trick. But if you're short on time and you're sure you won't burn the chocolate, it makes your job pretty easy in the microwave.

Well, we heated the chocolate, cooled it and then reheated it again, but if you think how we will understand that it is tempered. It means that the liquid and shiny chocolate that does not contain lumps and white dots is tempered. You can use this chocolate either in molds or by hand to prepare flavors in different ways.

For now, I will tell you about chocolate. If you want to try this recipe, you can buy dark chocolate with the highest fat content from the market and try it. You can also sprinkle dried fruit pieces into dried nuts.

Love…

Ingredients for Nuts Chocolate Recipe

• 350-400 gr milk or dark couverture chocolate
• hazelnut
• Pistachio
• unshelled almonds

For decoration:

• 20-30 gr white chocolate upon request

How to Make Nuts Chocolate Recipe?

1. Put the hazelnuts, almonds and pistachios in the desired amount in a Teflon pan. Roast it on medium heat until it smells a little, put it in a bowl and let it cool.
2. Melt the chocolate that you cut into small pieces in a bain-marie and take it off the stove and mix it to cool. Then heat it once again in a double boiler, mix and remove from the stove.
3. Cool the shiny and fluid chocolate by mixing it slowly with a spatula for 1-2 minutes.
4. Throw the desired amount of roasted nuts into the chocolate and make sure that it is completely covered with the chocolate with your hands.
5. Put the pieces of chocolate covered nuts in the size you want on a tray with greaseproof paper, big enough to go into the refrigerator. Repeat the process until all the chocolate and nuts are gone.
6. While the chocolate hardens in the refrigerator, melt the white chocolate. With the help of a spoon, drizzle a little over the cooled chocolates.
7. Serve when completely cooled.