Chocolate-Covered Hazelnut Marzipan Candies скачать в хорошем качестве

Chocolate-Covered Hazelnut Marzipan Candies

If you love hazelnuts, this is a must. The recipe: 8 oz raw, unsalted hazelnuts 3 TBS baking soda 3/8 cup white sugar 4.5 oz powdered sugar (plus more for rolling) [1 ¼ cups by measure] 1 pasteurized egg 1/4-1/2 tsp hazelnut extract (optional) 8 oz dark chocolate chips ¼ tsp neutral oil Sugar pearls/decorations (optional) 1. Bring a medium-sized pot of water to a boil and add 3 TBS baking soda, then the nuts. Cook for 5 minutes, stirring occasionally. 2. Drain the nuts and rinse in cold water, removing the skins. Rinse again after all the skins are removed. 3. Spread nuts out on a baking sheet and bake at 350 for 15-20 minutes or until toasty. Start checking every 2 minutes after the 10 minute mark and err on the side of under-roasting them since they can go too far easily. 4. Cool the nuts completely. 5. Pulse the sugar in a food processor for a few seconds until it’s a finer texture (or just use caster sugar) 6. Add the nuts and process until they’re a very fine texture. 7. Dump the mixture into a bowl and add the powdered sugar, egg, and hazelnut extract. You should wind up with a stiff dough. If your mixture is too sticky, add more powdered sugar. 8. If you’re going to use the marzipan as fondant or in some rolled application, wrap the marzipan in plastic and chill in the fridge overnight. If you’re making bonbons, roll into balls and lay on a sheet to chill in the fridge for a few hours before transferring them to a sealed container to chill overnight. 9. In a double boiler, melt 1 cup dark chocolate chips with a quarter teaspoon of neutral oil. Coat the marzipan balls in the chocolate and set on parchment until dry. Store covered, in a cool place and eat within a month. Support me on Patreon:   / sarahlovesfood   Onetime donation to my rent: https://paypal.me/PrettyTranslator/ I have a kofi now! https://ko-fi.com/sarahmoon Email: sarahktranslate@yahoo.com Bluesky: @prettytranslator.bsky.social Facebook:   / sarahklovesfood   Disclaimers: all opinions are my own, sponsors are acknowledged. Links in the description are typically affiliate links that let you help support the channel at no extra cost.