Even though the candied violets can be pleasing to the eye, consuming in bulk can numb the palate and turn the elegant flowery aroma into soapy taste. In order to make these violets into something I cannot keep my hands off, chocolate bar is the answer.
Dark chocolate with candied violets and hazelnuts -
Ingredients (makes about two bars)?
- 2 or 200 grams dark chocolate bars, 70% to 80% preferred
- 1/4 cup candied violets, or other candied flowers
- Small handful or about 20 to 30 grams hazelnuts
How?
It's actually very easy to make this decorated chocolate bar. If using whole nuts, put the nuts into a Ziploc bag and smash them into smaller pieces with something hard, such as a meat tenderizer hammer or even the end of the chopstick. Line a baking dish with parchment paper.
Prepare a double boiler, break the chocolate into smaller pieces and start melting them. Stir the melted chocolate and wait till glistening and free of lumps. Pour the melted chocolate to the prepared baking dish.
Sprinkle crushed nuts and candied violets throughout. Transfer uncovered baking dish to the fridge for at least 2 hours or till fully hardened.
Once ready, remove from fridge and take out the parchment paper. Transfer the chocolate onto a wooden board. Cut or break the chocolate into large pieces.
Let your imagination run free, use other types of nuts or even freeze-dried fruits to make the chocolate bars. My Instagram friend saw my earlier update about this chocolate and would like to try some, so I'm going to make a fancier version next time. Perhaps using both the dark and white chocolate with freeze-dried berries? I'll share the recipe if it turns out irresistible later on!
Other chocolate-related recipes:
- Small batch bittersweet chocolate chip cookies
- Nutella and black currant jam layer cake
- Single serving hot cocoa recipe using chocolate chips
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