I have many vices, but they all seem to come in the form of either cake or chocolate. Carrot cake, banana walnut bread and orange chocolate brownies, I am powerless before. Similarly, put me in front of a box of Leonidas and I won’t stop eating until I have a pain in my tummy.
However, despite being such a chocolate lover, I’ve never really bothered making my own, despite regularly satisfying my cake cravings by baking pretty little cakes. I decided to try my hand over Christmas at making my own little chocolates, and after a few variations, I think I have cracked the ultimate after dinner or tea time chocolate. This has so many complementing flavours going on, the spicy cinnamon, zesty orange, roast honeyed hazelnuts and dark chocolate make the perfect, most indulgent treat.
Make this once and you’ll never look back, they’re unbelievably easy to make. Just take my word for it when I say that they won’t last long!
200g 70% Dark Chocolate
100g Hazelnuts, whole
100g Candied Orange Peel, chopped
- First things first. Place the hazelnuts on a piece of tin foil within a baking tray. Drizzle with a tablespoon or two of honey and then generously dust with cinnamon. Pop into an oven preheated to 150C and roast for 5 to 7 minutes. Check regularly, you don’t want to burn the nuts or they taste awful. When they’re done, take them out and let them cool. They’ll probably stick together when they cool, that’s okay- just crack them apart again.
- You can use a bain marie to melt your chocolate, but I never bother. If your pot is heavy bottomed enough and the heat is low enough, you should be fine to heat it directly in a pot over a low flame. That’s what I always do (mainly because I love cutting corners). Stir the chocolate continuously until it’s all just melted, then take it off the heat.
- Lay out a grease proof piece of paper on a large, flat and even chopping board or surface. Drop about a tablespoon of melted chocolate at a time onto the sheet, leaving plenty of space in between each chocolate disc.
- Then place a few nuts and about a teaspoon of candied orange on each chocolate disc. Make sure that each topping is touching the melted chocolate or it won’t stick when the chocolate hardens. Finally, sprinkle all the chocolates with some more cinnamon.
- Leave to cool for an hour or two and then when they’re hard, peel them off the greaseproof paper and store in an airtight container in the fridge.
- You will be so glad you made these!