Festive White Chocolate Bark | Hill Street Recipe
The colours and flavours of Christmas combine to create a delightful treat.
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.
Chocolate Nut Brittle Recipe | How to Make Candy
I normally don't measure for this recipe so I've included the approximate measurements for all the ingredients.
This is what I eat instead of chocolate all the time.
Dark Chocolate Bark
Today I'm going to show you how to make dark chocolate bark.
This almond chocolate bark is a great snack for any time of the day.
It's an easy way to add more nutrition and double the quantity for less money.
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This is why you'll love this healthy chocolate bark:
It's made with healthy and nutritious ingredients!
It's super crunchy and delicious!
You can keep it in the fridge for months!
It's so easy to customize it!
DARK CHOCOLATE BARK RECIPE
Ingredients:
7 oz dark chocolate (200g)
1/2 cup almonds (100g)
1/2 cup peanuts, raw (100g)
1 tbsp maple syrup
pinch of salt
NUTRITIONAL INFO (per piece):
107 calories, fat 7.6g, carb 9.2g, protein 3g
Preparation:
For roasted nuts: in a bowl combine almonds, peanuts and maple syrup.
Spread in air-fryer basket, sprinkle with salt and air-fry for 10 minutes at 340F (170C).
Break the chocolate into small pieces and melt in the microwave, stirring every 30 seconds.
Add the roasted nuts and stir until all the nuts are coated.
Spread the mixture on a lined baking tray, top with some extra nuts and put in the freezer for 30 minutes.
Cut into bite sized pieces and store in the fridge or freezer.
Enjoy!
Professional Baker Teaches You How To Make TOFFEE!
Chef Anna Olson shows you how to make this amazing buttercrunch toffee recipe!
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Ingredients
1 cup (225 g) unsalted butter
1 ¼ cups (250 g) granulated sugar
3 Tbsp (45 mL) water
½ tsp (2.5 g) salt
1 ½ tsp (7 mL) vanilla extract
12 oz (360 g) dark chocolate, chopped & divided
1 cup (100 g) sliced almonds, lightly toasted
sprinkling flaked sea salt
Directions
1. Line a baking tray with parchment paper and set aside.
2. Measure the butter in a medium saucepan over medium high heat and swirl the pan to coat the sides with melted butter (this will help prevent the sugar from crystallizing as it cooks). Add the sugar and water and bring up to a boil still over medium high heat while stirring often with a wooden spoon or silicone spatula. Once the mixture comes to a boil, reduce the heat to medium and stir constantly until the mixture reaches 300ºF (150ºC) on a candy thermometer (it will only be a pale amber colour, not caramel-coloured). Remove the pan from the heat and stir in the vanilla and salt, then quickly pour the mixture onto the prepared tray (do not spread it around). Let this set until completely cooled, about 2 hours.
3. Before coating it with chocolate, gently wipe the top surface of the buttercrunch with a paper towel, to take away any excess oil (this could prevent the chocolate from sticking properly). Have ready a second baking tray lined with parchment paper.
4. 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 113-122ºF (45-50ºC). If the chocolate gets warmer than this, then you need to let it cool below 113ºF (45ºC) 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 82ºF (28ºC). Return the bowl to the water bath and stir to warm up to between 88-90ºF (31-32ºC) – 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.
5. Pour half of the chocolate over the buttercruch and spread to cover it evenly and as close to the edges as possible. Sprinkle the chocolate with half of the almonds and a light sprinkling of sea salt. Once set (about 3 minutes), place the second parchment-lined baking tray over the buttercrunch and carefully invert – now the chocolate-coated side should be on the bottom, on the second tray. Peel away the parchment from the buttercrunch and wipe this side with a paper towel. Pour the remaining half of the chocolate over this side and spread evenly, finishing with a sprinkling of the remaining almonds and a little sea salt. Once the chocolate is almost set, pop the tray into the fridge for just 3-4 minutes – this “cures” or sets the chocolate. After this time, remove the chocolate, and it can be cracked into pieces and stored in an airtight container at room temperature (out of direct sunlight).
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English Brittle Chocolate
Indulge in the mouth-watering taste of English Brittle Chocolate, a delectable combination of sweet caramel, roasted almonds, and cashews all coated in rich, velvety chocolate. This treat is perfect for anyone with a sweet tooth who loves the nutty crunch of almonds and cashews. Each bite is a sensory experience, with the sticky sweetness of the caramel giving way to the satisfying crunch of roasted nuts and the rich flavor of chocolate.
Whether you're enjoying English Brittle Chocolate as an afternoon snack or sharing it with friends and family, this treat is sure to please. It's a great choice for gifting to loved ones or as a special indulgence to treat yourself. So why wait? Satisfy your cravings and add a touch of luxury to your day with a bag of English Brittle Chocolate. It's the perfect combination of sweet, nutty, and chocolatey goodness.
In conclusion, English Brittle Chocolate is a classic treat that has stood the test of time. Its combination of sweet caramel, crunchy nuts, and rich chocolate is a winning combination that never fails to satisfy. Don't hesitate to try it for yourself and experience the delicious flavor and texture of this drool-worthy delight.
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