Hazelnut & Vanilla Caramel Chocolates

Method

Hazelnut and chocolate - a dynamic duo, as old as time. 

This recipe adds a greater depth to the traditional nutty chocolate, combining hazelnut and vanilla flavours in a velvety caramel, housed in an intense cocoa shell.

How to Make Hazelnut & Vanilla Caramel Chocolates:

Ingredients

For the shells

• 500g Cacao Barry Ocoa (SCC740A)
• Gold Creative Powder (SCR430)
• 50g Luker cocoa butter

For the filling

• 150 Semi-Liquid Hazelnut Praline (SCM154)
• 2g Vanilla Flavouring Paste (SCF0412)
• 250g Nigay Caramel with Salted Butter (SCM313)

Method

Step 1 - shells

1. Ensure that the moulds are clean and dry, so as to not compromise your chocolates
2. Dust the moulds using the creative powder
3. Temper the chocolate, and pipe it into the moulds to cast the shells
4. Empty and scrape the moulds, ensuring you save the excess chocolate - this will be used for capping, later on
5. Leave the shells inside the moulds to set

Step 2 - filling

1. Transfer the hazelnut praline into a piping bag, ready to fill the shells
2. Mix together the vanilla paste and caramel until combined
3. Once combined, transfer to a piping bag and allow to cool

Tip: you can make both the praline and caramel easier to pipe by gently warming them before transferring into a piping bag.

Assembly and finishing

1. Once the shells have set, pipe them with the hazelnut praline, filling about 1/3 of each shell
2. Top the shells up with the caramel, leaving a 2mm gap for capping
3. Gradually melt the cocoa butter in a microwave, then spray onto the moulds to help create a seal around the filling and prevent any leakage
4. Using the leftover chocolate, cap your chocolates and leave to set
5. Once set, they're ready to turn out!

Enjoyed this recipe? Try another intense dark chocolate next time, like Valrhona Araguani 72%!