Chocolate And Hazelnut Recipe
Vanilla, almond and miso caramel.
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Ingredients
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Chocolate Hazelnut Layer
Almond Miso Caramel
Method
Chocolate Hazelnut Layer
- 1
Prepare Hazelnuts
Preheat your oven to 180°C (350°F). Spread hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant. Allow them to cool slightly, then rub off the skins with a kitchen towel.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and butter. Place the bowl over a pot of simmering water (double boiler method) and stir until melted and smooth.
- 3
- 4
Set Layer
Pour the chocolate hazelnut mixture into a lined baking dish and spread evenly. Refrigerate for at least 30 minutes or until set.
Almond Miso Caramel
- 5
Prepare Almonds
In a dry skillet over medium heat, toast the almonds for 5-7 minutes until golden brown. Allow to cool and chop coarsely.
- 6
Make Caramel
In a saucepan over medium heat, combine the coconut milk, miso paste, brown sugar, and salt. Stir continuously until the mixture comes to a gentle boil.
- 7
Reduce and Thicken
Lower the heat and simmer the caramel for 10-15 minutes, stirring often, until it thickens to your desired consistency.
- 8
Add Almonds
Stir in the toasted almonds into the caramel and mix well. Remove from heat and let cool slightly.
