Hedgehogs

5 Jul

Time for another treat. I have always been fascinated with Hedgehogs. Now that I got the appropriate chocolate mold, I made some.

Keys:
a good chocolate mold
temperature of the chocolate
to prevent large grainy pieces, ground the nuts to a fine texture.

Making the praline was the time consuming part. First one needs to toast the hazelnuts and then grind them into a paste like consistency. Next came the molds, make sure the mold is covered by a thin layer of chocolate. Once the chocolate was set, fill the chocolate with the praline filling. Place in the fridge for setting. Finally cover the top with more filling. ***Temperature was crucial in setting the chocolate.

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Gianduja

250 g hazelnuts
100 g milk chocolate
30 g cocoa butter
250 g confectioners’ sugar

OMG, nothing taste better than homemade gianduja filling. This recipe is a keeper. I certainly hope readers will make some too as they are of better quality.

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3 Responses to “Hedgehogs”

  1. wattwurmnashi July 11, 2014 at 8:40 PM #

    I love hedgehogs too, & gianduja!

  2. aunaquin January 20, 2016 at 2:31 PM #

    Where did you get the mold?

    • Eva January 20, 2016 at 3:29 PM #

      I ordered the molds from MOntreal

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