Martha Stewart's Candied Hazelnuts and Chocolate Curls
4ebc30bd-1fab-42d2-ad89-e690f25470a5
Cake Toppings
skill level
Easy
time
1-30min
servings
1 cup
cost
$
Contributed by : Martha Stewart
Transform your cake from simple to incredible with these festive decorations.
things you'll need.
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
kitchenware
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Skillet
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Brush
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Sheet Pan
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Mixing Bowl
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Measuring Cup (set)
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Measuring Spoons
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step 1ingredients 1 cup Sugar
2 tablespoons Water
reserved toasted Hazelnuts from Belgian Chocolate Truffle Cakeinstructions 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. -
step 2ingredients 1 pound Bittersweet Chocolate (very finely chopped)instructions 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.
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step 3ingredientsinstructions 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.
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step 4ingredientsinstructions 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.
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step 5ingredients 1/4 cup Unsweetened Cocoa Powderinstructions 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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