White Chocolate With Almond And Hazelnut Filling

1. 1

   Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.

2. 2

   Shape the dough into small balls about the size of a hazelnut.

3. 3

   Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.

4. 4

   Place half the mixture in a bowl and set aside.

5. 5

   Place the remainder on a flat stainless steel or marble surface and spread with a metal spatula, working quickly until the mixture cools to 25 degrees Celsius.

6. 6

   Now mix with the warm chocolate in the bowl and bring up to 30 C (ensure it does not go above 30 C. Optimum temperature is 29 C).

7. 7

   Place in a container and begin to work with the molds.

8. 8

   Line the base and sides of a chocolate mold with the white chocolate.

9. 9

   Leave to cool at room temperature, not in a refrigerator.

10. 10

    When the chocolate molds are solid, place a small ball of filling in the center of each case.

11. 11

    Seal the chocolate with a topping of the remaining white chocolate.

12. 12

    Leave to cool again at room temperature.

13. 13

    Turn the mold upside-down and with a sharp tap the chocolates should fall out.

* Per serving · 4 servings · Values may vary.