{"id":3458,"date":"2011-09-22T19:48:52","date_gmt":"2011-09-23T02:48:52","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=3458"},"modified":"2013-01-28T14:55:09","modified_gmt":"2013-01-28T22:55:09","slug":"putting-a-little-sugar-in-your-bowl-chocolate-covered-toasted-hazelnuts-with-a-praline-crunch","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/putting-a-little-sugar-in-your-bowl-chocolate-covered-toasted-hazelnuts-with-a-praline-crunch","title":{"rendered":"putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a pralin\u00e9 crunch."},"content":{"rendered":"

\"chocolate<\/a>putting a little sugar in your bowl: chocolate covered toasted hazelnuts with a pralin\u00e9 crunch.<\/em><\/span><\/strong><\/p>\n

 <\/span>Pastry chefs will often tell you that the reason they chose the pastry over the savory path is the \u201clast impression\u201d factor.  The last impression factor is the ability to complete someone\u2019s dining experience in a positive, memorable way. Even if a guest passes on dessert, it does not mean they will pass on a little something sweet if offered. Satisfying that sweet-craving does not have to be elaborate or unhealthy and that leads us to this week\u2019s simple pleasure<\/span><\/em>: chocolate covered toasted hazelnuts with a pralin\u00e9 crunch.<\/em><\/span><\/span><\/p>\n

When I cater parties, large or small, I customarily prepare a music playlist tailored to the occasion and the mood of the crowd. I time the music with the sequence of food courses. Nina Simone\u2019s song \u201cI want a little sugar in my bowl<\/em>\u201d is one of my favorites and I often include it to be played after the meal when guests are lingering at the table and ending their evening.  The swanky croon of Ms. Simone\u2019s voice is seductive and not overwhelming. I call it my \u201cpetits fours<\/em>\u201d song.<\/span><\/p>\n

In the food service industry, it is customary to serve petits fours<\/em> (complimentary little treats) with coffee or tea.  It is a pastry chef\u2019s way of saying both \u201cthank you\u201d and \u201cenjoy your night\u201d and it puts a sweet touch on the closure of the evening. Petits fours are usually bite-sized madelines, macarons, sabl\u00e9<\/em>s, or brownies. However, instead of traditional petits fours sometimes I will serve a little bowl of chocolate-covered hazelnuts. They are deliciously addictive and they do not last long. <\/span><\/p>\n

Not only are these nuts satisfying, but this sweet treat is good for you too. Hazelnuts are lower in fat than other nuts and are full of protein, potassium, monounsaturated fatty acids and essential amino acids, among other things. Hazelnuts are mild in flavor and pair well with coffee.<\/span><\/p>\n

Bittersweet chocolate (more than 70%) is high in antioxidants and anti-depressant properties (as if we needed a justification for loving chocolate in the first place). Do not substitute milk chocolate or white chocolate. The former contains a lot of sugar and milk and the mixing of milk products with the chocolate eliminates the benefits of the cocoa. The latter, white \u201cchocolate,\u201d is not chocolate at all but merely cocoa butter and sugar and it is void of the benefits bittersweet chocolate possesses.<\/span><\/p>\n

In France, it is very common to serve drag\u00e9es<\/em> or pralin\u00e9s<\/em> at special occasions, for a snack, or after a meal (although it is typically almonds, not hazelnuts).  However chef Enrico Bernardo at his Michelin-starred Paris restaurant, Il Vin<\/em>o, is on the same wave length as I.  He also serves chocolate coated hazelnuts with post-meal espresso.<\/span><\/p>\n

\"chocolate<\/a><\/span><\/p>\n

I simplified the preparation process for you at home. You do not need to temper the chocolate or hand dip the nuts.  You can also eliminate the pralin\u00e9<\/em> step if you want but the small praline crunch is a pleasant surprise. To make your preparation as easy as possible, I recommend buying blanched hazelnuts (where the skins have been already removed). Do not skip toasting the nuts.  <\/span><\/p>\n

These nuts are not only a nice way to end a meal, but are a great on-hand snack to serve with coffee for guests (expected or unexpected), with a glass of red wine, or satisfy a sweet-craving in the afternoon. Store the nuts in a cool, non-humid place.  You can store them in the refrigerator in an air-tight container but if they are exposed to moisture the sugar can bloom causing condensation on the surface.  <\/span><\/p>\n

Bittersweet chocolate covered hazelnuts \u201dmay not \u201csave your soul,\u201dand yes, Ms. Simone may<\/em> have been crooning about something other than food, but this little sugar in your bowl is satisfying and good for you at the same time, \u201cand I ain\u2019t foolin.\u201d<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

 LM<\/span><\/p>\n

 <\/p>\n

\"chef<\/a>

chef Morgan and chef Bernardo<\/p><\/div>\n

 <\/p>\n

\"chocolate<\/a><\/p>\n

chocolate covered toasted hazelnuts with a pralin\u00e9 crunch<\/em><\/strong><\/span><\/p>\n

 stats:<\/span><\/span><\/p>\n

yields 1 cup<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

1 cup blanched whole hazelnuts (shells and skins removed)
\n<\/span>3 ounces bittersweet chocolate, melted
\n<\/span>1-2 pinches fleur de sel<\/a>
\n<\/span>1\/4 teaspoon coffee (or vanilla) extract
\n<\/span>2 tablespoons granulated sugar
\n<\/span>water (as needed)
\n<\/span>sweetened cocoa powder (as needed)<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n