Recipe courtesy of Ruby Carlsruh
Episode: Scary Tales
Save Recipe Print
Butter Toffee Hazelnuts and Dark Chocolate
Total:
1 hr 10 min
Prep:
20 min
Inactive:
5 min
Cook:
45 min
Yield:
40 medium pieces
Level:
Advanced
Total:
1 hr 10 min
Prep:
20 min
Inactive:
5 min
Cook:
45 min
Yield:
40 medium pieces
Level:
Advanced

Ingredients

Tempered Chocolate:

Directions

In a small saucepan, melt the butter and water on high heat. Add the sugar and corn syrup. Wipe down the sides of the saucepan with a damp pastry brush to remove any loose sugar crystals. Cook the sugar mixture to 300 degrees F. Remove from the heat and set the pan over an ice bath for 5 to 10 seconds to stop the cooking. Remove from the ice bath. Add the vanilla and baking soda, stirring to incorporate. Quickly pour the mixture onto a silicone pad and spread thin. Sprinkle with chopped hazelnuts. Let set until completely cool, 5 to 7 minutes.

Once the toffee is set, turn over onto a sheet of parchment. Spread a thin layer of fluid, Tempered Chocolate onto the toffee and let set. Once set, the chocolate should be shiny, hard, and should snap with any given resistance. Turn back over and break into desired pieces.

Tempered Chocolate:

Over a double boiler, melt 4 ounces chocolate to 115 degrees to 120 degrees F. Bring the bowl, with the chocolate, to a flat, clean work surface ( preferably marble or stainless steel ), wiping away any excess water or steam from the bowl. With rubber spatula, fully incorporate the remaining 1-ounce chocolate. Bring down the temperature of the chocolate to 80 to 84 degrees F by either stirring constantly in a figure 8 motion, or tabling (see Cook's Note). Once cooled, test the chocolate by dipping a small strip of parchment paper into the melted chocolate, and then lay it down on a clean work surface. If tempered, the chocolate on the parchment paper should be dry, hard, shiny, and without any streaks in 3 to 5 minutes. If any of these occur, keep stirring (agitating) the chocolate, or table it again, until a parchment paper test shows that the chocolate is tempered. When tempered, bring the chocolate back to the double boiler and reheat to NO HIGHER than 89 degrees F. (Bringing the temperature back up aids in a more fluid working consistency.) Transfer the chocolate to a chocolate warmer or set the bowl on top of a heating pad (at medium setting) to keep in temper.

Cook's Note

To table, pour 2/3 of the chocolate onto a marble slab, quickly spread with a thin metal spatula, scrape into a pile with a putty knife, and then spread thin again. Repeat until the right consistency is reached. Add back to the warm chocolate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

More from:

Halloween

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Homemade Butter

Recipe courtesy of Alex Guarnaschelli

Chocolate-Hazelnut Gelato

Recipe courtesy of Giada De Laurentiis

Compound Butter

Recipe courtesy of Alton Brown

Pumpkin Cinnamon Rolls

Recipe courtesy of Ree Drummond

Potato Bagels with Butter-Glazed Onions

Recipe courtesy of Ted Allen

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Chocolate Souffles

Recipe courtesy of Food Network Kitchen

Triple Chocolate Cookies

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.