Chocolate And Hazelnut Pagoda Recipe

Prepare chocolate ganache

Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, warm 60 ml of cream (reserved from the warmed cream) until just simmering. Pour the hot cream over the chocolate and let sit 1 minute, then stir gently until smooth and glossy. Add the cubed butter and hazelnut praline paste and stir until fully incorporated and shiny. Fold in the chopped toasted hazelnuts. Cover and set aside at room temperature to thicken slightly while you prepare other elements.

Form pagoda towers with filo (bakes quickly)

Preheat the oven to 180°C (350°F). Take one filo sheet, brush lightly with melted butter, fold or roll to create a small cone/tower shape (you can layer two sheets for stability). Place on a baking tray lined with parchment. Repeat for remaining sheets to make 4 light towers. Brush the outside with remaining butter. Bake 6–8 minutes until crisp and lightly golden. Remove and cool on a rack; the sheets will crisp further.

When filo towers are cool enough to handle, spoon or pipe the chocolate-hazelnut ganache into the hollow of each pagoda, building a small mound to create the pagoda profile. Dust lightly with unsweetened cocoa powder. Reserve while you make the caramel.

In a medium heavy-bottomed saucepan, combine granulated sugar and 30 ml water. Swirl the pan gently to moisten the sugar but do not stir. Heat over medium heat until the sugar dissolves and then begins to turn amber — watch carefully to avoid burning (about 6–8 minutes).

Once the sugar reaches a deep amber color, remove the pan from the heat. Carefully and slowly add the warmed cream while whisking continuously (mixture will bubble vigorously). Continue to whisk until smooth.

Return the pan to low heat, add the cubed butter and whisk until melted and integrated. Off the heat, whisk in the white miso paste until fully dissolved, then stir in vanilla extract, almond extract and sea salt. Taste and adjust salt or miso for balance. Let the caramel cool 5–7 minutes; it should be pourable but slightly thickened.

Position two filo pagodas on each serving plate. Spoon a generous tablespoon of the vanilla-almond-miso caramel at the base of each pagoda so it pools slightly around the tower and a little over the ganache to create visual contrast.

If you made 4 pagodas, stack two small filo towers to form a taller pagoda if desired, filling between layers with a thin smear of ganache before stacking. Finish with a light dusting of icing sugar if desired and scatter the extra toasted hazelnuts around the plate.

Serve immediately so the filo stays crisp and the caramel is warm and glossy. For best texture contrast serve within 10–15 minutes of assembling.