Chocolate dragées recipe
Alice - RicetteVegolose
shelled hazelnuts and almonds
cocoa powder q.s.
powdered cane sugar q.s.
Preheat oven to 350°F. Spread the nuts in an even layer on the baking sheet.
Place in oven and roast for 5 minutes, then remove and stir well.
Place the nuts in the oven for 3 minutes more. Remove, put into a plate and set aside.
Break up chocolate into small pieces then add it to the top of a double boiler.
Stir constantly with a spatula until chocolate has melted completely.
Place the bowl of melted chocolate into a bowl filled with ice and water; stir slowly until chocolate starts to thicken, then remove cold water.
Warm the chocolate again without overheating it and without losing the tempering.
Transfer roasted hazelnuts and almonds to a large mixing bowl. Pour ⅓ of melted dark chocolate over the nuts to coat them; stir until the chocolate starts to set.
Pour chocolate covered nuts onto a dish covered with parchment paper, separate any clusters that have formed and place in the fridge for 5 minutes.
Pour ½ of the remaining chocolate over the nuts; mix well until the chocolate sets.
Add remaining chocolate and set over hazelntus and almonds. Separate again any clusters that may have formed so that hazelnuts and almonds are in individual pieces.
Pour the chocolate covered nuts into a bowl and sprinkle with lots of cocoa powder and a little powdered cane sugar; remove the excess using a colander.
Your homemade chocolate dragèes are now ready to be served!
Store chocolate covered nuts into an airtight container for up to 1 month.