Ingrédients
- 200 g of the best quality dark, milk, or white chocolate (couverture chocolate is preferable)
- 200 g of hazelnuts
Matériel
- Cooking thermometer
- Oven
- Dish
- Parchment paper
- Refrigerator
- Hammer
Préparation
- Prepare the hazelnuts and chocolateRoast 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 whole, lukewarm hazelnuts (20°C) into the chocolate. Pour the mixture onto a tray lined with parchment paper so that it is spread to a thickness of 1 cm.
- RefrigerationPlace in the refrigerator for 20 minutes. Remove from the tray and break with a hammer.
