Almost everyone loves a nutty chocolate bar and hazelnuts are right up there at the top of the list for nuts and chocolate combos. Lightly roasted to bring out their distinctive flavour, they really are a winner.
And what better way to enjoy them than as big chunky bars of raw chocolate joy you get with our snap bar moulds?!
Ingredients:
- 170g Elements for Life raw cacao butter
- 100g Elements for Life raw cacao powder
- 6-8 tbsp Sweet Freedom
- 100g whole hazelnuts
Method
- Pre-heat your oven to 200C, spread your hazelnuts on a baking tray and roast for 5-7 mins. Keep an eye on them so they don't burn
- Once they have cooled, rub them between 2 tea towels to remove as much of the skins as possible
- Place a clean bowl over a saucepan of hot water (bain marie). Ensure the bottom of the bowl does not touch the water & no water goes inside the bowl
- Slowly melt the cacao butter. Don’t keep the water boiling, turn the heat off and just give it a quick blast every so often if necessary
- Once melted, add the cacao powder & stir in thoroughly with a balloon whisk or fork, until it starts to slightly thicken
- Add 6 tbsp of Sweet Freedom & stir in very thoroughly. It will thicken as you add the Sweet Freedom
- Taste it and if you prefer it sweeter, add more 1 tbsp at a time, mixing thoroughly and tasting after each to get it to your preferred sweetness
- Add a couple of roasted hazelnuts to each cell of your chunky chocolate bar mould
- Carefully pour your raw chocolate mixture into the mould
- Place it in the fridge to set for an hour or more (or in the freezer if you can’t wait that long) - Tip, slide the filled mould on a chopping board for moving to the fridge to reduce spillages
- Enjoy!
Variations
You could easily swap the hazelnuts for your favourite nut.
Storage
Your raw chocolates are untempered, which means they need to be kept in the fridge for the best experience. If you don't they will go grainy, so trust us, keep em in an airtight container in the fridge!
When you do, they will keep for up to 4 weeks (even longer in the freezer), though we doubt they will actually last that long as you'll be enjoying them
Read this article to learn more about tempering chocolate.
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