Nuts, seeds and Chocolate- 3 ways

Good day to you all!

Mother’s day is coming up and I feel they deserve nothing but the best. You can never go wrong with some chocolates handmade with a sprinkle of love. In this post I decided to share some artisanal chocolate treats using some nuts and seeds. It is insanely easy and a well packed pouch can definitely be the perfect Mother’s day gift. Good to gift, share or have it all by yourself.

Ingredients:

  • Dark chocolate (You can also use milk/ white chocolate)
  • Nuts( Almond, Pistachio, Cashew or any nuts of your choice)
  • Seeds( Pumpkin seed, Watermelon seeds, Sunflower seeds)

Procedure:

Type 1: Chocolate Mendiant

  • Melt dark chocolate in a double boiler or microwave in a dry bowl.
  • Roast the nuts and seeds in microwave at 250 degrees Celsius / 482 degrees Fahrenheit for 15 minutes or till roasted and golden in color. The seeds are to be placed in the baking tray after 10 minutes, thereby roasting it for 5 minutes.
  • You can also roast it on a tawa if you do not have a microwave.
  • Pour some chocolate in a piping bag and pipe out little circles on a tray or a plate lined with a butter paper.
  • Alternatively you can use a spoon and pour little amounts of chocolate.
  • Place an almond, a cashew, and two seeds. You can change it up and place nuts and seeds accordingly.
  • Let the chocolate set in a cool area or in the refrigerator. Release from the tray and store it in a cool and dry place.

IMG_20200508_100650

Type 2: Chocolate nut clusters

  • Melt dark chocolate in a double boiler or microwave in a dry bowl.
  • Roast the nuts in microwave at 250 degrees Celsius / 482 degrees Fahrenheit for 15 minutes or till roasted and golden in color. 
  • You can also roast it on a tawa if you do not have a microwave.
  • Now drop all the nuts in the melted chocolate. Either use your fingers or a spoon and scoop out three to four nuts and place on butter paper.
  • Let the chocolate set in a cool area or in the refrigerator. Release from the tray and store it in a cool and dry place.

Type 3: Crunchy chocolate clusters

  • Melt dark chocolate in a double boiler or microwave in a dry bowl.
  • Roast the nuts and seeds in microwave at 250 degrees Celsius / 482 degrees Fahrenheit for 15 minutes or till roasted and golden in color. The seeds are to be placed in the baking tray after 10 minutes, thereby roasting it for 5 minutes.
  • You can also roast it on a tawa if you do not have a microwave.
  • On a greased tray ,place nuts and seeds and spread them evenly.
  • In a heavy bottomed pan, add some sugar and sprinkle some water. Let the sugar caramelize. Once the sugar dissolves completely and gets a light golden color, pour the caramel on the greased tray over the nuts.
  • Let it cool and harden.
  • Crush the praline into pieces using a pestle or any other heavy tool into a crumble.
  • Now drop the crushed pieces in the melted chocolate. Either use your fingers or a spoon and scoop out some nut and seed mix and place on butter paper.
  • Let the chocolate set. Release from the tray and store it in a cool and dry place.

Bonus tips:

  • In case you do not have butter paper, take a steel tray or a baking tray and lightly grease with oil. The mendiant chocolates will be a little difficult to release but the clusters will come out perfectly.
  • To clean the saucepan in which you made caramel, just add water and boil it. The sugar will dissolve in the water and can be cleaned easily.
  • Keep an eye on the caramel, the chocolate will taste bitter if the caramel goes too far.
  • Ensure that no water comes in contact with the chocolate, as the chocolate might seize. Keep your bowls and spatula dry.

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Published by Alisha Sarkar

I am a chef who loves her work and this blog is a an extended part of passion to be shared with others.

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