Chocolate Nut Brittle
Ingredients
- For the brittle
- 350 grams Dark couverture chocolate
- 150 grams Milk chocolate couveture
- 200 milliliters Whipped cream
- 2 Tbsps Orange liqueur
- 1 generous pinch ground cinnamon
- 125 grams butter
- 100 grams Hazelnuts
- 100 grams unsalted Peanuts
- 100 grams Pecan
- 120 grams sugar
Preparation steps
Chop both chocolate couvertures. Put half of dark chocolate and all the milk chocolate in a bowl. Boil the cream, pour over the chocolate, let stand 1 minute, then stir gently with a rubber spatula , until ganache is smooth. Stir in liqueur and cinnamon. Cut 75 grams (approximately 3 ounces) butter into small pieces and stir until it has melted. Ganache will keep for 2-3 hours in a cool place.
Place a small chocolate frame (about 15 x 20 cm) (approximately 6 x 8 inches) on parchment paper.
Chop all the nuts. Toast in a dry pan, sprinkle with sugar and cook until caramelized, then stir in the remaining butter. Immediately pour mixture evenly in the chocolate frame.
Whip ganache with an electric mixer for 4-5 minutes. Pour on top of the nut mixture in the chocolate frame and refrigerate for 2 hours.
Temper the remaining dark chocolate and pour in the chocolate frame. Refrigerate for about 1 hour. Loosen edge of frame using a sharp knife. Cut brittle with a sharp knife, dipping it in hot water and wiping dry after each cut, into about 2 x 3 cm (approximately 3/4 x 1-inch) cubes.
