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