1 ounce Milk chocolate, chopped
1 ounce Cocoa butter, small pieces
1/2 ounce Unsalted butter
3 ounces Hazelnut paste
1 1/2 ounces Puffed rice cereal
Yield: 7 ounces
1. Combine the milk chocolate and cocoa butter. Melt in the microwave or a bain marie over simmering water to 120°F (49°C).
2. Remove from the heat and add the butter and hazelnut paste in one step. Mix well with a whisk.
3. Fold in the puffed rice cereal.
4. Drop the chocolate covered cereal by teaspoonfuls onto a silicone mat or paper-lined sheet pan. Or, sprinkle the candy while still soft directly onto cakes, tortes or wherever it is to be used.
1 ounce Cocoa butter, small pieces
1/2 ounce Unsalted butter
3 ounces Hazelnut paste
1 1/2 ounces Puffed rice cereal
Yield: 7 ounces
1. Combine the milk chocolate and cocoa butter. Melt in the microwave or a bain marie over simmering water to 120°F (49°C).
2. Remove from the heat and add the butter and hazelnut paste in one step. Mix well with a whisk.
3. Fold in the puffed rice cereal.
4. Drop the chocolate covered cereal by teaspoonfuls onto a silicone mat or paper-lined sheet pan. Or, sprinkle the candy while still soft directly onto cakes, tortes or wherever it is to be used.
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