How to Make Chocolate Leaves and Caramel Hazelnuts

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How to Make Chocolate Leaves and Caramel Hazelnuts
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Difficulty:
moderate
Difficulty
Preparation:
3 h.
Preparation
Calories:
159
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie159 kcal(8 %)
Protein1.54 g(2 %)
Fat6.07 g(5 %)
Carbohydrates24.98 g(17 %)
Sugar added13.8 g(55 %)
Roughage0.9 g(3 %)
Vitamin A22.38 mg(2,798 %)
Vitamin D0 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.39 mg(3 %)
Vitamin B₆0.01 mg(1 %)
Folate3.19 μg(1 %)
Pantothenic acid0.07 mg(1 %)
Biotin0.71 μg(2 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C1.58 mg(2 %)
Potassium104.51 mg(3 %)
Calcium44.85 mg(4 %)
Magnesium25.61 mg(9 %)
Iron3.01 mg(20 %)
Iodine0.16 μg(0 %)
Zinc0.39 mg(5 %)
Saturated fatty acids2.79 g
Cholesterol4.88 mg

Ingredients

for
1
Ingredients
cup Dark chocolate (chopped)
8 fresh bay leaves
¾ cup granulated sugar
8 Hazelnuts
1 Chocolate cake (20 cm | 8" ?)
2 tablespoons powdered sugar
How healthy are the main ingredients?
sugar

Preparation steps

1.
Melt the chocolate in a microwave or bain marie. Paint the melted chocolate onto the back of the bay leaves and leave to set. Carefully peel away the leaves.
2.
Stick a cocktail stick into each hazelnut to help you coat them in the caramel. Put the sugar in a heavy bottomed saucepan and heat until it starts to melt around the edges. Gently swirl the pan over the heat until it has all melted.
3.
Dip the hazelnuts into the caramel and leave them to drip upside down over the pan until the caramel has hardened.
4.
Dust the cake with icing sugar. Assemble the leaves and caramel coated hazelnuts on top of the cake.
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