Hazelnut chocolates recipe
 Make your own chocolates with this step-by-step recipe from Gabriella Cugno, the chocolatier behind the film Wonka. 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate10g/⅓oz dark chocolate pinch sea salt 100g/3½oz whole hazelnuts 90g/3¼oz milk chocolate 10g/⅓oz dark chocolate pinch sea salt 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 50g/1¾oz sugar 5g/⅛oz butter 100g/3½oz whole roasted hazelnuts 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped 300g/10½oz milk chocolate 60g/2¼oz hazelnuts, chopped Method To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature.Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready.To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. To make the hazelnut filling, start by making the hazelnut paste, heat the oven to 170C/150C Fan/Gas 3½. Place the hazelnuts on a baking tray then roast for about 20–25 minutes, until a rich golden colour. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. Melt the milk and dark chocolates together. Add 100g/3½oz hazelnut paste and salt, then mix thoroughly until all ingredients are combined. Leave to cool until 24C – this will help the hazelnut chocolate to set evenly. Pour into a container and leave to set in the fridge for at least 1 hour. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. To make the caramelised hazelnuts, line a tray with baking paper. Place the sugar and 10g/⅓oz water into a small saucepan over a medium to high temperature, bring to the boil and let simmer for around 30 seconds. Add in the roasted hazelnuts and turn the heat down to a low to medium temperature. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Keep stirring the hazelnuts quite vigorously until the sugar starts to crystalise around them. Once crystallised, keep on a low temperature until the sugar starts to caramelise around the hazelnuts. Once at a golden caramel colour, add in the butter, mix the butter through the hazelnuts and place onto the lined tray. Once slightly cooled, separate the hazelnuts so they don’t stick together. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. Once set, place a spoon of hazelnut chocolate into your hands, place a caramelised hazelnut inside the hazelnut chocolate, and fully encase the hazelnut, shaping into a ball, like a Scotch egg. Set aside and get ready for tempering. If you want to skip this part, the chocolates are delicious just as they are. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To make the tempered chocolate, melt the chocolate in a pan to 45C. Pour three-quarters of the chocolate onto a clean, dry work surface (not wooden) and cool down to 27C. Return the poured-out chocolate back into the bowl and mix thoroughly. The chocolate should now be between 29–30C. Add the chopped hazelnuts, mix well and the chocolate is ready. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish. Recipe tips If you can't find pre-roasted hazelnuts, simply place the hazelnuts in a roasting tray in a cold oven. Turn the oven on to 190C/170C Fan/Gas 5 and cook for 15 minutes.