Chocolate Hazelnut Tart!

Chocolate Hazxelnut Tart

I was a 40 year subscriber to Gourmet Magazine and so disappointed when the publishers discontinued the quality publication. Recipe adapted from Gourmet Magazine (December 2004)

There are a lot of different types of gianduja out there.  I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most readily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide. 

I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.

Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
6 tablespoons (85g) melted unsalted butter
1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
1 cup (240g) heavy cream
10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped 

Directions:
To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. 

You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.

In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.

Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.

To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.

Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.   12 Servings

Chocolate Coffee Pecan Pie

Chocolate Coffee Pecan Pie

For some people (not me) pecan pie is just too sweet. If that’s you, the addition of coffee and bittersweet chocolate in this recipe offsets the sweetness. Phyllo is super easy to work with and very forgiving. Some of the sheets will probably be torn. It doesn’t matter: just piece them back together again. The results will still look great.

Ingredients:
Filling
1 cup (250 mL) golden corn syrup
½ cup (125 mL) brown sugar
1 tbsp (15 mL) espresso or coffee or 1 tbsp (15 mL) hot water mixed with
1 tsp (5 mL) instant coffee or espresso powder
3 eggs, lightly beaten
¼ cup (60 mL) butter, melted and cooled slightly
2 tsp (10 mL) vanilla
Shell
8 sheets thawed frozen phyllo from a 454-g box
3 tbsp (45 mL) melted butter
2 cups (500 mL) chopped pecans, coarsely chopped
2 oz (55 g) 70 or 75% bittersweet chocolate, coarsely chopped

Directions:
Preheat oven to 350°F (180°C).

In a medium bowl, whisk corn syrup with brown sugar, espresso, eggs, ¼ cup (60 mL) butter and vanilla.

Leaving phyllo stacked, remove 8 sheets from package. Cut and discard a 3-inch (8- cm) strip from long end of stack. Remove 1 sheet of phyllo and place on counter. Cover stack with tea towel. Working quickly and using butter like a glue, lightly brush outside edges with melted butter. Then brush inside part of phyllo (it does not need to be perfect or to cover it all; it is simply to help second sheet stick). Remove second sheet of phyllo (covering stack), and place directly on first, matching edges as best you can. If it is ripped, just piece it together. Continue buttering and stacking phyllo. Lift stack of phyllo into a 10-inch (25‑cm) deep pie plate, easing into plate. Using scissors, cut phyllo so that about 1 inch (2.5 cm) overhangs edges (discard extra). Roll and squeeze edges to form a rim just inside of pie plate. Brush remaining butter over rim edges.

Sprinkle pecans and chocolate over base of phyllo. Stir filling, then pour into crust. Bake in preheated oven 40 to 45 minutes or until edges are brown and filling is set. Cool completely.  Serves 8

Porchetta, Smashed Potatoes, Caramelized Fennel, Chocolate Hazelnut Crostada,

Fennel Rosemary Porchetta

7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up.  Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side.  Open meat like a book.  Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise.  This is where the paste will be placed.

Make a paste:  
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves

Place the paste filling in the cuts created in the meat.  The paste cannot be cold or it won't stick in the slices.  Roll up tight and tie with meat cord.  Tie roast starting in the center and tie out to the ends  Place roast with the fat cap on top.  Place roast in roasting pan and coat well with the Rub.  Wrap with plastic wrap and place in the refrigerator for 24 hours

In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons  ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper

Place roast in roasting pan and rub the roast covering it well.

Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack,  6 or 7 hours.  When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented

During resting time make the sauce:

Drain  juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.


Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done.  Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes 
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking  liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.

Top with Tarka 
4 Tablespoons butter 
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.  
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds

When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.


Fennel  (Carmelized) 
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season.  Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,  
Add 1/2 cup water cook 10 more minutes, Serve


Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla

Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven  15 to 20 minutes till just golden

Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts,  pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts  2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes,  cool 15 minutes. serve

Chocolate Pots Of Creme

Chocolate Pots Of Creme

Serves 6
For a stimulating sweet, nothing beats chocolate. A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing. The reason: it’s rich in phenylethylamine, a “love chemical” that releases feel-good endorphins. For best results, Kilham suggests using “the highest cocoa-solid content you can consume—preferably above 70 percent.”

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Ingredients:

1 egg
1 egg yolk
2 Tbs. sugar
1 5-oz. can low-fat or fat-free evaporated milk
⅓ cup low-fat or skim milk
2 oz. chopped bittersweet chocolate, such as Green & Black’s Organic Baking Bar, or 1 cup bittersweet chocolate chips
¼ tsp. vanilla extract
¼ tsp. ground nutmeg, plus more for sprinkling, optional
Pinch of salt
whipped cream for garnish, optional

*

Directions:
Preheat oven to 300°F. Place 6 1/2-cup ramekins in large roasting pan.

Whisk together egg, egg yolk, and sugar in large bowl. Set aside.

Bring evaporated milk and milk to a boil in medium saucepan. Remove from heat, and stir in chocolate. Return to heat, and simmer 1 minute, or until chocolate is melted, whisking constantly.

Whisk 1/2 cup chocolate mixture into egg mixture. Add remaining chocolate mixture to egg mixture in steady stream, whisking constantly. Stir in vanilla, nutmeg, and salt.

Pour 1/3 cup custard into each custard cup. Place roasting pan in oven, and fill half full with boiling water. Bake 25 to 30 minutes, or until custards are set. Remove custard cups from water bath with tongs, cool, then chill. Serve garnished with whipped cream and sprinkling of ground nutmeg, if using.

Billes De Noisettes Au Chocolate / Chocolate Dipped Hazelnut Marbles

Chocolate Dipped Hazelnut Marbles

We were visiting with our youngest daughter Barbara who inspires me with her interest in nutrition and ability preparing food. She usually has new cookbooks for me to scan and I found a recipe that has hazelnuts as the main ingredient. I did warn you sometime back that I do love hazelnuts. Also this recipe is of French origin and the type of cooking which is a speciality of Barbara. If you order coffee following a meal in France it usually comes with what is called mignardises which is pronounced meen yard eez.

*

1 cup hazelnuts, toasted and husks removed*

3/4 cup confectioners sugar

pinch of fine sea salt

2 teaspoons honey,

grease spoon first with vegetable oil

3 ounces good quality bittersweet chocolate

*

Combine the hazelnuts, confectioners sugar, and salt in a food processor and pulse until finely ground. Transfer to a medium mixing bowl and form a well in the center. In a small bowl combine the honey with 1 tablespoon hot water and stir to dissolve. Pour into the center of the hazelnut mixture and stir with a fork to blend.

*

Knead the hazelnut paste for a minute or two, until it comes together and you are able to form into a ball. (it will be a little sticky but it will dry as it chills. Wrap in plastic and refrigerate for at least an hour or up to a day.

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Remove the paste from the refrigerator and scoop out rounded teaspoons. Roll into small balls about 3/4" in diameter with the tips of your fingers. Line them up on a plate and plant a vertical toothpick in each. Cover plate loosely with plastic wrap and place plate in refrigerator.

*

Line a baking sheet with parchment paper. Melt the chocolate in a double boiler or in a heatproof bowl set over a pan of simmering water. Stir from time to time.

*

Dip each of the marbles into the chocolate holding it by the toothpick and swirling it around gently to coat. Leave the top uncoated, so the hazelnut paste shows. Lift from the chocolate and allow the chocolate to drip down for a few seconds. Set on the parchment paper with the toothpick pointing skywards. Let rest somewhere cool but not the refrigerator for two hours or until the chocolate is dry. The marbles will keep up to 4 days at room temperature in an airtight container.

*

To remove husks from hazelnuts: Place nuts on a baking sheet in a single layer and bake at 325 for 15 minutes. Husks should look split or cracked. Remove from oven and place in a towel and wrap. Allow to steam which lifts the skins. When the nuts are totally cool, wrap in a "purse" and rub the nuts in a circular motion in the towel. This will lift the skins from the nuts. The nuts should smell very fragrant.

Day 10 Of Twelve Days Of Christmas Candy "Mixed Nut Spiced Toffee"

The Thorson Family Tree. Decorated with the newest family member in mind, "Charlie" who now jumps, chews, and acts as "Guard-dog. Notice no decorations below a certain height.

500TH BLOG POSTING

Day 10 Of "Twelve Days Of Christmas Candy"

Mixed Nut Spiced Toffee

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Ingredients:

1 1/4 cup unsalted butter (1 1/2 sticks)

1 cup sugar

1/2 cup (packed) golden bown sugar
1/3 cup water
1 Tablespoon mild flavored (light)molasses
1/2 teaspoon salt
1/4 teaspoon ground allspice
2 xups coarsely chopped toasted mixed nuts (such as cashews, almondsand pistachios).
5 ounces bittersweet (not unsweetened or semi-sweet) chocolate,coarsely chopped

***

Directions:

Butter small rimmed baking sheet. Melt butter in heavy medium saucepan over low heat. Add next 6 ingredients; stir until sugars dissolve. Attach clip-on candy thermometer to pan. Increase heat to medium; boil until thermometer registers 290°F, stirring slowly but constantly and scraping bottom of pan with wooden spatula, about 20 minutes. Remove pan from heat. Mix in 1 1/2 cups nuts. Immediately pour candy onto sheet. Spread toffee to 1/4-inch thickness. Immediately sprinkle chocolate atop toffee. Let stand 1 minute. Using back of spoon, spread chocolate over toffee. Sprinkle with 1/2 cup nuts. Chill 1 hour. Break toffee into pieces. (Can be made 2 weeks ahead. Chill in airtight container. Let stand at room temperature at least 30 minutes and up to 1 hour before serving.) Today is the last day to post a comment and be in the drawing for a gift from Italy to mark post 500!

Day 4 Of Christmas Candy, Peppermint Bark

Day 4 of Twelve Days Of Christmas Candy

Peppermint Bark

Tins of this bark make great last-minute special gifts. Use aromatherapy peppermint oil, the purest peppermint oil that you can buy, available at health food stores. It tastes much better than peppermint extract. Use Belgian chocolate for the best flavor.

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Ingredients:

1 lb. chopped bittersweet chocolate

8 drops peppermint oil

1 lb. chopped white chocolate

¾ cup chopped candy canes

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Directions: 1. Line an 11 x 17-inch (28 x 43-cm) baking sheet with parchment paper. Adjust amounts for different sized cookie sheets. Set aside.

2. Melt bittersweet chocolate in a heavy pot on low heat, stirring constantly. Stir in 4 drops peppermint oil or more to taste.

3. Spread chocolate evenly onto the prepared sheet. Chill until set, about 1 hour.

4. Melt white chocolate in a heavy pot on low heat, stirring constantly. Stir in remaining four drops of peppermint oil, then add candy canes.

5. Spread white chocolate mixture over chilled dark chocolate, spreading to the edge of the pan. Chill until set, about 4 hours or overnight.

Refrigerate until just before serving, then break into pieces and serve or package as gifts. Will keep in the refrigerator for 3 weeks. Makes 1 large sheet.

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