Gianduja – Raw Chocolate Hazelnut Fudge2013-01-16
- Servings : 9
- Prep Time : 0m
- Cook Time : 9m
- Ready In : 0m
You can choose to buy hazelnut butter, or create it in the Thermomix by processing raw hazelnuts. Slowly increase speed to 8 or 9, then when it becomes more “buttery,” reduce to speed 5. You may need to scrape down the sides once. Once finished, put butter to one side.
Melt the cacao butter in the Thermomix – set it for 10 mins at speed 1, on 37 degrees C.
Add the rest of the ingredients except for the whole hazelnuts, and process at speed 4 for about 20 seconds. Put blade on reverse, add the whole hazelnuts, and combine on speed 2 for 10 seconds.
Scrape all of the mixture onto a tray lined with baking paper. It should be roughly an inch deep. Place in the fridge to set, and cut into pieces as desired (I think the smaller the better).
Again, you can make hazelnut butter in a food processor, it just takes a little longer. Just keep scraping down the sides.
Melt the cacao butter in a double boiler – fill a small saucepan and bring it to the boil, and turn down to a very low simmer. Place a ceramic or glass bowl on top (if you don’t have an actual double boiler) and melt the cacao butter until liquid.
Add all ingredients except whole hazelnuts into food processor and process until thoroughly combined. Decant mixture into a bowl and stir the whole hazelnuts through. Scrape all of the mixture onto a tray lined with baking paper. It should be roughly an inch deep. Place in the fridge to set, and cut into pieces as desired (I think the smaller the better).
- 1 cup cacao butter, melted (under 47 degrees C if you would like to keep it totally raw)
- 2 tsp vanilla essence
- 1/2 tsp salt
- 3/4 cup raw organic honey
- 1 cup cacao powder
- 1/2 cup hazelnut butter
- 100g whole hazelnuts
Average Member Rating
(0 / 5)
0 people rated this recipe