Recipe: Dark Chocolate and Hazelnut Fudge

Okay, okay. I admit that I have a bit of a thing for a dark chocolate and hazelnut combination but when something works, it just works, right? Here it is, the recipe for my dark chocolate and hazelnut fudge, I made this using a few leftover buts I had from when I made my Caramel Fudge (see earlier post) it makes enough if just for yourself and a friend but for bigger portions just double (or triple needed) the quantities used.

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You will need:

  • 100g Dark Chocolate with Hazelnuts
  • 120ml Double Cream
  • 180g Caster Sugar
  • 40g Butter
  • 4 tablespoons Glucose Syrup
  • 1 tablespoon Cocoa Powder
  • 1 tablespoon icing sugar
  • Sugar thermometer

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Method:

  1. Line a high sided baking tin with baking paper and grease well.
  2. Roughly chop the chocolate to break up the hazelnuts.
  3. In a medium pan add the double cream, sugar, butter and glucose and melt together over a medium heat. Once all the ingredients have combined together, turn up the heat and continue to heat until 110 degree Celsius (this is where you will need the sugar thermometer). Try not to stir the mixture too much but you will need to to prevent the mix burning and just remember be careful because sugar work is hot!!
  4. Once the mix is up to temperature, take off the heat and stir in the chocolate until fully mixed in and the mix is smooth and glossy.
  5. Next, whisk in the cocoa and icing sugar, be careful as the mix will still be extremely hot.
  6. Once everything is all mixed in pour the fudge mix into your prepared tin and leave to cool and set for a few hours.
  7. When the mixture is set chop up into nice little (big) squares and enjoy.

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I’m getting into the swing of fudge making and really happy with the results, can’t wait to start experiment with some new flavours. If you have any that are worth a try, let me know.

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Foodie stop: Manchester markets

Last weekend we were up in the North West, And while in Manchester I luckily had enough to have time to have a quick look around the food markets, something which I love to do. Both central, One was in Piccadilly Gardens and the other in St Anne’s Square offering a large array of food on offer from sweets and everyone’s favourite cupcakes, cold alcoholic beverages (damn being the driver) and hog roasts. I also spotted a stall using lucky boat noodles which was a bit of a blast from the last for me as I spent my placement year working at Westmill foods. Walking round it all looked amazing and I was gutted that I’d already eaten and didn’t have room to devour the delights in front of me. On route We also, discovered Mr Simms Olde Sweet shop where we were like, well, kids in a sweet shop.

Here’s a few pictures for you to enjoy.

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Recipe: Chocolate and Hazelnut Truffles

Yesterday I made these little beauties and oh my god they were stupidly amazing. Such an indulgent treat, perfect for gifts, sharing with friends (or probably not) and the way to any chocoholics heart. The incorporation of the hazelnuts gives the truffles bite and also stop the truffles becoming too sickly, so you can eat more (yay!!). These are easy to make but I must warn you things can get a little messy.

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You will need:

  • 300g dark chocolate with hazelnuts (if you can’t get this just use 200g dark chocolate and 100g hazelnuts)
  • 100g Nutella
  • 100ml double cream
  • 20g butter
  • 2 heaped tea spoons Cocoa powder, plus an extra 2 for the coating
  • 2 tea spoons liqueur (optional, I used raspberry gin liqueur)
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Method:

  1. Roughly chop the chocolate to break up the hazelnuts and place in a heatproof dish along with the butter, cream, Nutella and Cocoa powder and place over a pan of simmering water making a bam marie.
  2. Keep stirring the mixture until everything had melted and incorporated together which will look nice and glossy.
  3. Take the bowl off the heat and leave to cool for a couple of mins. Stir in your liqueur of choice.
  4. Line a shallow baking dish with baking parchment and pour in the mixture.
  5. Let me mix cool for a while before putting in the fridge to chill and set for a minimum of 4 hours.
  6. After the setting time prepare by sprinkling Cocoa powder onto a plate/ tray (or anything else you decide to coat your truffles in).
  7. Using a teaspoon scoop out the chocolate into truffle size portions, roll into a ball quickly with your hands and roll in the cocoa powder. It will be easier to do this a few at a time as once out the fridge the mix starts to melt fast!!!
  8. Once you have used all your mix and made into truffles store in the fridge until you want to devour them, try not to eat them all at once.

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Here the truffles with some salted caramels, recipe coming soon. Place in petit four cases and a cute little box, homemade truffles such a good present.

Enjoy and do over indulge.