Ingredients
Chocolates
- 60 grams (2.1 ounces) chocolate paste
- 30 grams (1.1 ounces) sweet crisps
- 30 grams (1.1 ounces) hazelnuts
- 10 milliliters (0.34 fluid ounces) maple syrup
- 15 milliliters (0.51 fluid ounces) chocolate syrup
- 35 grams (1.2 ounces) bitter chocolate
- 5 grams (0.18 ounces) butter
- 15 milliliters (0.51 fluid ounces) milk
The glaze
- 100 grams (3.5 ounces) milk chocolate
- 20 grams (0.7 ounces) chopped nuts
- 30 milliliters (1 fluid ounce) milk
Equipment
- Food Processor
This is essential for creating the perfect crumb and nut textures. Remember to pulse in short bursts to avoid over-processing.
- Double Boiler
A must-have for melting chocolate smoothly. If you don’t have one, a heatproof bowl over a pot of simmering water works just as well. Be sure the bowl doesn’t touch the water!
- Mixing Bowls
You'll need a few different sizes – make sure they’re heatproof for mixing melted chocolate.
- Refrigerator
To set your pastries perfectly, a good fridge is essential. Allow enough space for your tray of pastries to sit undisturbed.
Instructions
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Servings
Variations
Faq
- Why did my chocolate seize when melting?
Chocolate can seize if it comes into contact with water or steam. Always use dry utensils and containers, and melt at a low temperature.
- Can I use white chocolate instead?
Absolutely! Just adjust the quantity if needed, as white chocolate can be sweeter and may affect the final flavor balance.
- How do I achieve the perfect texture for the pastry balls?
Ensure the paste mixture is thoroughly mixed and cooled slightly before adding the nuts and crisps. This helps maintain a consistent texture for rolling.
- Why is my glaze not sticking to the pastries?
Make sure the pastries are properly chilled before glazing and try double-dipping for a thicker coat if needed.
- How can I add extra flavors?
Feel free to incorporate flavored extracts like vanilla, almond, or even a splash of liquor into the chocolate mixture.
- How long do these pastries keep in the fridge?
Store them in an airtight container in the fridge for up to a week. For longer storage, you can freeze them for up to a month.