Composition / ingredients
Cooking method
1. Spread the hazelnuts on a baking sheet in a thin layer and send them to the oven, preheated to 180 degrees. Fry the nuts for 15 minutes, stirring every 5 minutes during the process.
2. We spread the toasted hazelnuts on a clean kitchen towel, put the edges in a bag and rub the nuts with our hands through a towel to remove the husk (the whole husk will not go away, but the big half is for sure, and that's enough.
3. Let the nuts cool down a little, then grind them with a blender almost into powder (this process took about 3-4 minutes for me).
4. In the resulting nut mass (by the way, it resembles an oil mixture in consistency), pour cocoa powder, sugar and a pinch of salt. Mix thoroughly.
5. Pour water into a saucepan, send it to the fire, bring it to a boil. We transfer the nut-chocolate mass into a small bowl and place it over boiling water. Stir the cream and keep it steamed until the sugar crystals completely melt, and the mass turns into a thick paste.
Pour the praline into a jar, let it cool to room temperature and send it to the refrigerator, you can store the cream in it for 2 months.
Cook with a good mood and let everything work out for you!
Calorie content of the products possible in the dish
- Hazelnuts - 670 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
