Chocolate Praliné

Probably the evilest most addicting thing that can be made with simple ingredients. This is better than Nutella. You’ve been warned.

Ingredient
300g almonds
300g hazelnuts
400g sugar
2/3 cup water
355g Milk Chocolate chips
ingredients

***

1. Pre-heat the oven to 300F.
Mix the nuts and spread on a cookie sheet lined with parchment paper. Put in the oven for 5 minutes then turn off the oven (leave the nuts in the warm oven)
nuts

2. In a thick bottomed pan, combine the sugar and water. Attach a candy thermometer, making sure the probe touches neither the bottom nor the sides.
sugar1

3. Over medium heat, bring the sugar to 224F.
sugar2

4. Working quickly, add the warm nuts. From this point on you’ll want to be stirring constantly.
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5. The sugar will crystallize. This is normal. Resist the urge to panic and think you messed things up. Keep stirring until it melts back down into caramel (5-10 minutes after step 4).
sugar4

6. Spread the nuts on a parchment lined cookie sheet and allow to cool fully.
nuts2

7. Break the cooled down nuts into small clusters. Add them a few at a time to a food processor and pulse until mostly broken down. Go slow at this step. You don’t want to burn out the motor of the food processor.
buzz1

8. Repeat until all the nuts are in.
buzz2

9. Slowly increase the length of time the blade runs. Take the time to stop and scrape down the sides every other pulse. As it processes the nuts will turn first into a dry mass.
buzz3

10. Then eventually into a nice, shiny, elastic paste as the oils emulsify. Transfer to a mixing bowl and set aside. The paste will likely be warm from the friction of the blade.
buzz4

11. Measure out the chocolate in a heat-proof bowl and set-up a double boiler.
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12. Melt the chocolate (no need to temper it)
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13. Add the melted chocolate to the nuts paste.
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14. Mix to combine.
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15. Seal and allow to cool to room temperature. Resist the urge to eat with a spoon.
done

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“Coffee Crisp” Squares

Another one of my grand-mother’s recipe. More accurately called Sweet Maries. However my Grand-mother’s handwritten recipe card had Coffee Crisp Squares written on top of it and the name stuck to me since then. She used to make these for Christmas every year, without fail. They are rich, slightly decadent cereal based desert.

Ingredients :
1 cup Corn Syrup
1 Cup brown sugar, compacted.
1 cup Peanut butter (smooth or crunchy, depending on taste)
6 cups Rice Crispies Cereal

6 oz milk chocolate chips
6 oz butterscotch chips.

1. In a pot, melt the corn syrup, brown sugar and peanut butter until you obtain a smooth mix. Stir almost constantly as the caramel can scorch at the bottom really easily.

2. Add the cereal and stir gently to coat in the melted mixture. Try not to crush the cereal. Pour the mix into a greased casserole dish.

3. Gently spread and compress with a potato ricer, trying to create an even layer of cereal. Put in the refrigerator for a few minutes to allow the caramel to set. use this time to clean your pot and anything that touched the caramel before it sets in it, this will save you lots of scrubbing time.. talking from experience.

4. Melt together the chocolate and butterscotch chips. You can use a double boiler, but I tend to simple put them in the microwave in bursts of 10 seconds, stirring between every burst to prevent it from scorching.

5. Pour on top of the cooled cereal mixture and spread evenly. Put back in the refrigerator at least 30 minutes to allow to set completely.

6. Cut with a sharp knife and serve. You want to cut this in smaller squares then you would regular rice crispies treats.