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Ingredientes
- White chocolate, toasted hazelnuts and sweet dry apricots make mouth-watering clusters. Use other nuts and candied or possibly dry fruits to make other different-tasting ones.
- 8 ounce white chocolate, finely minced
- 1 c. toasted and skinned hazelnuts, roughly minced, chilled (see note)
- 1 c. roughly minced dry apricots, at room temperature
Direcciones
- Heat the chocolate in the top of a double boiler over warm water, stirring often with a rubber spatula. Take the double boiler off the burner, take off the top pan and place it over a larger bowl with about 1 inch of cold water. Gently stir the chocolate to reduce the temperature to 92 degrees F, about 10 min.
- Be careful not to allow any water to mix with the chocolate. To test if the chocolate is at the right temperature, use a candy or possibly instant-read thermometer or possibly place a dab below your lower lip. The chocolate should feel comfortable, not warm and not cool. When it reaches this temperature, replace the pan of chocolate over the pan of hot water.
- Line a baking sheet with wax paper. Thoroughly mix the hazelnuts and dry apricots together in a bowl, then stir them into the chocolate, coating them completely. Using a spoon, form 1 inch-diameter clusters and place them on the baking sheet. Place the baking sheet in the refrigerator for 15 min to set the clusters.
- Place the clusters in paper candy c. and serve at room temperature. Store the clusters between layers of wax paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or possibly in the freezer for up to 2 months.
- Note: To toast hazelnuts, spread shelled nuts in a dry skillet and cook over medium heat, stirring, about 10 min or possibly till skins crack. Be careful not to burn. To remove skins, rub hot nuts with a rough cloth.
