Candied Hazelnuts and Chocolate Curls

Martha Stewart
Servings: 1 cup
1 to 30 min

Cake Toppings

  • Ingredients
  • step-by-step directions
Candied Hazelnuts and Chocolate Curls
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • 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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