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Hazelnut chocolates – Wonka’s very own chocolatier Gabriella Cugno

Wonka’s very own chocolatier, Gabriella Cugno shows a step-by-step recipe for making your own chocolates

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Makes 15

Dietary
Vegetarian

By Gabriella Cugno
From Saturday Kitchen

Ingredients

For the hazelnut paste

  • 100g/3½oz whole hazelnuts

For the caramelised hazelnuts

  • 50g/1¾oz sugar
  • 10g/⅓oz water
  • 5g/⅛oz butter
  • 100g/3½oz whole roasted hazelnuts

For the hazelnut filling

  • 90g/3¼oz milk chocolate
  • 10g/⅓oz dark chocolate
  • 100g/3½oz roasted hazelnut paste (made above)
  • pinch sea salt

For the tempered chocolate

  • 300g/10½oz milk chocolate
  • 60g/2¼oz hazelnuts, chopped

Method

  1. To make 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.

  2. Allow to cool, then place the hazelnuts into a food processor and blend until it forms a smooth paste.

  3. To make the caramelized hazelnuts, line a tray with baking paper. Place the sugar and 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.

  4. 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.

  5. To make the hazelnut filling, melt the milk and dark chocolates together. Add in the 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.

  6. 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.

  7. 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.

  8. To serve, dip the shaped hazelnut chocolate into your tempered chocolate and decorate as you wish.

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