Friday, April 4, 2014

Hazelnut Nama Chocolate (ヘーゼルナッツ生チョコ), easy chocolate treat!

 Hazelnut goes very well with chocolate, well people who love to eat Nutella will agree with me ^^.

 There are many times that I use Hazelnut liqueur with chocolate, to add more flavor and deliciousness. But I know that there are many people who don't want to use alcohol (esp. when cooking for kid or due to the religious), so I think I have to find new way to put the flavor not the alcohol in, hehe.
This time for Hazelnut flavor I choose Mitte Hazelnut flavoured syrup instead of Frangelico (hazelnut liqueur) (Note: you can use other brand of Hazelnut flavoured syrup). And adjust the recipe so the taste won't be too sweet and the texture still make you smile with satisfaction . I really recommend high percentage dark chocolate for this recipe, as the texture will be better (low percentage the Nama chocolate will be too soft and the taste is more mellow). As it contains whipping cream and butter, it should be kept in the fridge, but 1 hour at room temperature (not too warm) is still acceptable. 


 Hazelnut Nama Chocolate
Makes 12 pieces


160g ................................ Dark chocolate (60%), chopped if you use a big chunk
60ml ................................ Whipping cream
20ml ................................ Mitte Hazelnut flavoured syrup
20g ................................... Unsalted butter, soft
10g ................................... Glucose syrup (I use Mitr Phol syrup (sugar cane syrup))
5tbsp ............................... Cocoa powder



 Ingredients

Line 2 of small jelly molds (14.5X8.8 cm) with baking paper or plastic.
Mix the Mitr Phol syrup (sugar cane syrup) and Mitte Hazelnut flavoured syrup with whipping cream and heat in the microwave for 1 minutes (600w)

 Put the chocolate into a medium microwavable bowl.
Pour the whipping cream mixture over the chocolate, stir, then return to the microwave and heat for 40 seconds (600w).
 Remove from the microwave and stir in the butter. Stir until smooth.
 Pour the batter into the prepared molds, and smooth the top, then refrigerate for 2 hour.
Remove the chocolate from the molds and cut into pieces.
Sift the cocoa powder into a pan and place the chocolate over the cocoa powder, turn the chocolate over to coat them completely with cocoa powder.
Refrigerate until ready to serve, can be kept for 2-3 days (if you can resist it, ^^).


Hazelnut Nama Chocolate (ヘーゼルナッツ生チョコ), 
easy chocolate treat! 

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