Cioccolatini: the easy and quick ricetta to make at home

Ingredients:

CIOCCOLATO FONDENTE 300 grams

BAUDET 60 grams

NOCCIOLE 45

How to prepare the chocolates:

Passage 1

Disappear the nocciole on a teglia rivestita di carta forno

Passage 2

Grill at 180°C for around 10 minutes, then heat up, cool and stir from the side.

Passage 3

Finely chop the dark chocolate with a knife

Step 4

Transfer it to a heatproof bowl

Step 5

Pour a little water into a heavy-bottomed saucepan, place the bowl with the chocolate on top and turn on the heat.

Step 6

Let the chocolate melt gently in a bain-marie until you obtain a smooth and shiny sauce.

Step 7

Remove from heat and add cold butter

Step 8

Incorporate it quickly using a spatula

Step 9

Pour the melted chocolate into a silicone chocolate mold, reaching halfway; then insert 1 whole toasted hazelnut into each cell

Step 10

Using a piping bag, cover the hazelnuts with the melted chocolate, reaching the edge.

Step 11

Remove excess chocolate using a spatula

Step 12

Gently tap the mold on the work surface at least twice to eliminate any air bubbles.

Step 13

Continue preparing the chocolates until you run out of ingredients, always taking care to level the surface with a spatula.

Step 14

Arrange the silicone molds on a tray, so that they remain flat, and transfer them to the refrigerator for at least 4 hours.

Passage 15

Trascorso il tempo de riposo, sformare i icoccolatini esercitando una lightly pressed con le dita.

Passage 16

Distribute the chocolates on a portable table, carry them on the table and serve them.

Shopping:

I make chocolate at room temperature, in a latte scatola and with some cast iron heat, for 1 set massimo.