Our nutcracker recipe

Ingrédients

• 200g of dark, milk, or white chocolate, of the best quality possible (couverture chocolate if possible)
• 200g of hazelnuts

Matériel

• Oven
• Dish
• Parchment paper
• Refrigerator
• Hammer

Préparation

1. Prepare the hazelnuts and chocolate
   Roast the hazelnuts in the oven at 160°C for about 15 minutes, then remove the skin by rubbing them between your hands. Temper the chocolate. Mix the warm whole hazelnuts (20°C) with the chocolate. Pour the mixture onto a tray lined with parchment paper so that it is spread to a thickness of 1 cm.
2. Refrigeration
   Refrigerate for 20 minutes. Remove from the mold and break with a hammer.