Gabriella Cugno served up delicious roasted and caramelised hazelnut chocolates on Saturday Kitchen.
The ingredients are; For the hazelnut paste and 100g whole hazelnuts.
For the caramelised hazelnuts: 50g sugar, 10g water, 5g butter and 100g whole roasted hazelnuts.
For the hazelnut filling: 90g milk chocolate, 10g dark chocolate, 100g roasted hazelnut paste (made above) and pinch sea salt.
For the tempered chocolate: 300g milk chocolate and 60g hazelnuts, chopped.
See more chocolate recipes in the book titled: The Little Book of Chocolate: Sweet Treats: Make Your Own Chocolates at Home available from amazon now.