Chocolate with hazelnuts and sea salt Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan


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ORGANIC INGREDIENTS

The preparation of chocolate requires precision. Two tools are required: a scale and a thermometer.

  • 65 g (1/2 cup) hazelnuts
  • 60 g cocoa butter
  • 30 g of cocoa
  • 5 ml (1 tsp) of vanilla extract
  • 0.5 ml (1/8 tsp) almond extract
  • 2.5 ml (1/2 tsp) sea salt
  • 160 g of maple syrup

PREPARATION

  1. Preheat the oven to 120 °C (250 °F). Oil and line the bottom and sides of a 10 cm x 20 cm (8 x 10 in) baking dish with parchment paper (the oil helps the paper adhere to the pan).
  2. Spread the hazelnuts on a baking sheet and then roast them in the oven on the central rack for 30 minutes. Remove from the oven and let cool for 5 to 10 minutes then remove the brown skin covering the hazelnuts. Spread them on the bottom of the baking dish.
  3. When the hazelnuts are ready, melt the cocoa butter in a double boiler.
  4. Meanwhile, bring the maple syrup to a boil until it reaches a temperature of 122 °C (252 °F).
  5. When the cocoa butter is melted, remove the double boiler from the heat. Add the cocoa, vanilla extract, almond extract and sea salt and stir gently using a whisk.
  6. Pour the cocoa butter mixture into the container of the food processor, add the maple syrup and blend until the oil is well combined with the mixture.
  7. Pour the chocolate into the baking dish (over the hazelnuts) and spread evenly using a spatula.
  8. Leave to freeze in the refrigerator, then simply…. savor!
Chocolate with hazelnuts and sea salt Gluten-free, dairy-free (casein-free), hypotoxic and vegan recipe.

Create your own chocolate with a unique and stunning taste thanks to hazelnuts and maple syrup!

TIP

The brown skin that covers the hazelnuts tastes slightly bitter. It is to avoid this bitterness that we suggest roasting them to allow easy removal of the brown skin.