WEEKDAYS 1e|12c|p

Martha Stewart's Candied Hazelnuts and Chocolate Curls

Belgian Chocolate Truffle Cake Martha Stewart
Cake Toppings
skill level
Easy
time
1-30min
servings
1 cup
cost
$
Contributed by :
Transform your cake from simple to incredible with these festive decorations.
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ingredients
  • 1 cup Sugar
  • 2 tablespoons Water
  • reserved toasted Hazelnuts from Belgian Chocolate Truffle Cake
  • 1 pound Bittersweet Chocolate (very finely chopped)
  • 1/4 cup Unsweetened Cocoa Powder
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Sugar
    2 tablespoons Water
    reserved toasted Hazelnuts from Belgian Chocolate Truffle Cake
    Combine sugar and the water in a heavy-bottomed skillet.  Cook over medium-high heat, washing down, sides of pan with a wet pastry brush to prevent crystals from forming, until sugar dissolves.  Continue to cook, without stirring, unti mixture is amber, about 3 minutes.  Add nuts; stir with a wooden spoon until caramel hardens around nuts.  Transfer to a parchment-lined baking sheet to cool completely.
  • 2
    1 pound Bittersweet Chocolate (very finely chopped)
    Place half the chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until chocolate is melted.  Add remaining chocolate to bowl; remove from heat. Let stand 5 minutes, then stir until smooth.
  • 3
     
    Spread half of the chocolate onto the back of a rimmed baking sheet until 1/4 inch thick (chocolate should be opaque on surface). Let stand until just tacky. Holding scraper at a 45-degree angle, scrape chocolate into thick curls.  [CHOCOLATE CURL HOW-TO: Spread melted chocolate in a thin layer on the back of a baking sheet.  Let stand until set. Hold a bench scraper at a 45-degree angle, and use it to scrape off curls. If chocolate gets too warm, refrigerate briefly to set.] Store at room temperature in an airtight container, between layers of parchment, up to 3 days.
  • 4
     
    Add candied nuts to remaining chocolate in bowl, and stir until coated.  Spread nuts on a parchment-lined baking sheet, and let stand until set.
  • 5
    1/4 cup Unsweetened Cocoa Powder
    Sift cocoa on top of dried nuts; toss to coat. Store in an airtight container at room temperature up to 3 days.
 
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