Go Back

Chocolate dragées recipe

Alice - RicetteVegolose


  • 250 g shelled hazelnuts and almonds
  • 100 g dark chocolate
  • 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.