Salted Milk Chocolate Almond Hazelnut BRITTLE Recipe from Chef Victoria Love
Watch Chef Victoria Love demonstrate how to make Salted Milk Chocolate Almond Hazelnut BRITTLE.
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Chef Victoria Love’s
Salted Milk Chocolate Almond Hazelnut Brittle
2 Cups Sugar (15 oz)
½ Cup Water
8 Ounces Salted Butter, room temperature
1 Cup Sliced Almonds (4 oz)
½ teaspoon Baking Soda
12 oz Milk or Semi-Sweet Chocolate Chip Morsels
1 Cup Chopped Hazelnuts (4 oz), toasted 300 degrees for 9 minutes
¼ teaspoon Kosher Salt
1.In a large saucepan over medium high heat add sugar and water, make sure the sugar crystals do not go up the side of the pan otherwise your caramel can crystallize. Bring sugar to a boil and continue to boil until a dark caramel forms, 290 to 300 degrees on a candy thermometer, turn off heat instantly or you could burn your sugar.
2. Add unsalted butter, almonds and baking soda, stand back as mixture will bubble up, once it stops stir continuously with a long wooden spoon until mixture is smooth, pour into a half sheet pan lined with a silicone mat. If you do not have a silicone mat, use parchment paper sprayed lightly with non-stick cooking spray, spread brittle evenly over the pan with an offset spatula.
3. Sprinkle chips over brittle, let sit for about 4 minutes until melted, spread chocolate over brittle with an offset spatula, sprinkle toasted chopped Hazelnuts over chocolate, lastly sprinkle kosher salt over top evenly, score the brittle with a pizza cutter and put into refrigerator for 2 hours.
4. Turn sheet pan over onto a cutting board and tap the brittle out, break brittle along scored lines and then into smaller pieces, store in an airtight container at room temperature for up to 2 weeks.
How to Make Toffee | My Favorite Holiday Treat!
Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
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Homemade Chocolate Bar Brittle
Want to make your own brittle with some chocolate bars, caramel, and saltine crackers? You can!
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Homemade Chocolate Bar Brittle | Junk Food | Makeful
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Cadbury Style Chocolate Nutties Recipe in Two Style. Enjoy the blend of rich and exotic Almond with caramel & chocolate coating in every bite. With the yummy flavour of Almond with a smooth chocolate coating, Chocolate Nutties are the perfect munching combination. its contains Almond caramal coating and kernels enrobed in chocolates is an ideal combination to satisfy your sweet urges.
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Professional Baker Teaches You How To Make CHOCOLATE BARK!
Chocolate Truffle Fudge is on the menu in Chef Anna Olson's amazing kitchen, and she is going to teach you how to make this delicious recipe from scratch! Follow along with the recipe below!
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Recipe
Makes 1 tray - 16 portions
Prep Time: 30 minutes
Cook Time: 15 minutes
Butter Caramel
3 Tbsp (45 mL) water
2 tsp (10 mL) lemon juice
1 cup (200 g) granulated sugar
½ cup (115 g) unsalted butter
1/3 cup (80 mL) whipping cream
1 tsp (5 mL) vanilla extract
1 tsp (5 g) sea salt
Bark:
12 oz (360 g) dark chocolate (semisweet or bittersweet)
1 ½ cups (375 mL) pretzel twists, lightly crushed
2 oz (60 g) white chocolate
1. For the butter caramel, place the water, lemon juice and sugar in a saucepan over high heat and bring to a full boil over high heat without stirring. Have the butter and cream measured and ready and continue to boil the sugar, occasionally brushing the sides of the pot with water, until the sugar turns amber coloured, about 5 minutes. Remove the pot from the heat and whisk in the butter and cream, taking care since it will bubble and steam. Once the butter has melted in, whisk in the vanilla and salt. Set this aside to cool completely to room temperature. If making ahead, you can chill the caramel and then melt it, but ensure it is at room temperature.
2, Measure out ½ cup (125 mL) of the caramel for the bark.
3. To temper the chocolate, melt 9 oz (270 g) of the chocolate in a metal bowl placed over a pot of barely simmering water, stirring until it has melted and is within a temperature between 113-122 F (45-50 C). If the chocolate gets warmer than this, then you need to let it cool below 113 F (45 C) and re-warm. Remove the bowl from the heat and stir in the remaining 3 oz (90 g) of chocolate and stir to melt, continuing to stir until the chocolate reaches a temperature of 82 F (28 C). Return the bowl to the water bath and stir to warm up to between 88-90 F (31-32 C) – this doesn’t take long. At this point the chocolate is ready for using and will set at room temperature with a nice satin finish.
4. Spread the chocolate on a parchment-lined baking tray in an even layer, but not too thin (or it will crack too easily) – the chocolate does not have to reach the edges of the tray. Drizzle the caramel over the chocolate and use a skewer to swirl it a little into the chocolate. Sprinkle the pretzel pieces over the chocolate, in a single layer. Melt the white chocolate and drizzle this over the bark. Once the chocolate is almost set, chill it for 10 minutes, but then let the bark sit for at least 2 hours before cracking, to allow the caramel to set up. Crack the bark into pieces and store in an airtight container.
The bark will keep for up to 2 weeks.
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Dark Chocolate Covered Peanut Brittle (Satisfying)
We know that everyone has been loving our chocolate covered peanut brittle, so we decided to give you the video you've been wanting! The best part about the entire process is the incredibly satisfying sounds that come out of stirring, cutting, and pressing the brittle. It's a headphone wearers dream, well other than actual eating it :)
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