This recipe is incredibly easy to make and only requires four ingredients: brown sugar, water, pure cocoa powder, and vanilla extract (the latter is optional). It’s ready in under ten minutes, although it’s best to let it cool to firm up. But you’ll have already left the kitchen, so we won’t worry about that.
While it’s very convenient to buy it ready-made at the supermarket, the truth is that if we make it at home, we’ll not only save a few euros but also avoid putting preservatives, acidulants, flavorings, and all the other “nonsense” that are usually among its ingredients into our bodies. So, you know what they say: chocolate syrup…
homemade is much better .
Ingredients:
- 800 gr/1 kg Cocoa Paste
- QB Peeled Almonds
- Whole peeled hazelnuts
Step #1:
Cut the chocolate and chop it into large pieces.
Step #2)
Place the chopped chocolate in a saucepan and melt it over a double boiler in a larger pot of water, stirring constantly with a spatula, until it reaches a temperature of 50°C (a kitchen thermometer is essential). During this phase, be careful not to let any water droplets fall into the bowl with the chocolate, as this will ruin it.
Step #3)
- Next, pour the melted chocolate into a measuring cup (the classic blender cup works fine too) and blend well. Since it’s an extremely artisanal product, it may still have some small lumps.
- Then, pour ¾ of the melted chocolate onto a marble or stainless steel surface, leaving the rest in the blender.
Step #4)
Using a spatula, brush the mixture until it reaches a temperature of 28°C. Then add the remaining quarter of the hot chocolate and continue mixing until it reaches a temperature of 31°C. Your chocolate is now ready to use for making chocolates, Easter eggs, or other treats.
Step #5)
After tempering, pour the chocolate into a tray using a spatula and spread it evenly. Then, add a handful of whole almonds to one side, leaving the center clear for the classic version, and pour a handful of hazelnuts onto the other side. Next, gently push the nuts down with a spatula so that you have chocolate on top and bottom and nuts in the center.
Step #6)
Then cover it with plastic wrap and place it in the refrigerator to firm up. Once the chocolate has cooled, unmold it, divide it as desired, and serve!