Description[]
Source: DEATH BY Chocolate Cakes - MARCEL Desaulniers
The Chocolate Hazelnut Crackle may be eaten as a snack or used as an impressive garnish on cakes such as the Chocolate Porto Enchantment Cake or the Cocoa Butterscotch Goombah Cake. To use as a garnish, insert a large piece of the crackle into the top of each slice, or sprinkle smaller pieces alongside the cake on each plate. The Chocolate Hazelnut Crackle will keep for several days at air-conditioned room temperature if stored in a tightly sealed plastic container, or in the freezer for several weeks. Whether stored at room temperature or in the freezer, be certain to place sheets of parchment paper (or wax paper) between the layers to prevent the crackle pieces from sticking to one another.
Ingredients[]
- 2 cups skinned hazelnuts, toasted
- 2¼ cups granulated sugar
- ½ teaspoon fresh lemon juice
- 4 ounces unsweetened baking chocolate, coarsely chopped
Directions[]
- Put the 2 cups hazelnuts on a nonstick 10 × 15-inch baking sheet.
- Place 2¼ cups sugar and ½ teaspoon lemon juice in a medium saucepan.
- Stir with a long-handled metal kitchen spoon to combine. (The sugar will resemble moist sand.)
- Caramelize the sugar by heating it for 11 to 12 minutes over medium-high heat, stirring constantly with the spoon to break up any lumps. (The sugar will first turn clear as it liquefies, then light brown as it caramelizes.)
- Remove the saucepan from the heat, add chopped unsweetened chocolate, and stir to dissolve. Immediately and carefully pour the caramelized mixture over the toasted hazelnuts, covering all the nuts.
- Harden at room temperature for at least 30 minutes.
- Invert the crackle onto a clean, dry cutting board. (It should pop right out of the baking sheet.) Use your hands to break the crackle into pieces (as large or small as you like).
- Store the crackle, with parchment paper (or wax paper) between the layers to prevent sticking, in a tightly sealed plastic container until you are ready to use it.
YIELD: MAKES 2 POUNDS