- Break both types of chocolate into pieces and melt in a water bath.
- Line the mini-muffin tray with muffin cups; if you do not have a plate - you can set the curlers on a board or a regular plate.
- For each papercurler, put a teaspoon of melted chocolate on the bottom. Spread the chocolate with a brush on the sides of the curlers, preferably all the way up.
- Leave to cool completely, preferably in the refrigerator as quickly as possible.
- When the chocolate turns solid, prepare the paste: mix the nut paste with the powdered sugar and a little salt. Stir until smooth - the sugar will melt and the mass will become silky.
The mass can be cooled in the refrigerator - even after cooling, the mass is semi-fluid and some delicacy is needed when filling the chocolates.
To thicken the mass, you can add hazelnut flour with a reduced fat content, in an amount analogous to sugar. The mass will become pleasantly thick, and you will feel nuts on the tongue.
- When the chocolate in the curlers has solidified, add 1 teaspoon of mass to each chocolate curler;
if there is some mass left - add a little to each chocolate.
- Reheat the remaining chocolate in a water bath until it is slightly liquid.
- Add a teaspoon of chocolate to each curler and smooth it gently. A delicacy is needed in order not to mix the chocolate with the soft nut mass underneath. When filling the curlers, be careful not to overfill.
- Sprinkle the muffin to the brim with the nut crumble. You can not do this, then the chocolates are smooth and can be stacked on top of each other.
- Allow the chocolates to cool, then refrigerate to full strength.
- Before serving, you can remove all the chocolates from the papercurlers - it will be easier to serve them. Although they look beautiful in decorative curlers!
Prepared chocolates can be stored outside the refrigerator, just like regular chocolate.
More details, practical tips and more photos can be found on the blog Z widokiem na stół.
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Author of the recipe and photo: Zuzanna Mann
Blog: z widokiem na stół