This is one of the simplest treats I know how to make. Rich, dark and just-the-right-amount-of-bitterness chocolate is melted, spooned into whisper-thin rounds and then dotted with sugared hazelnuts, pistachios, rose Turkish delight and sea salt. These little chocolate snaps are the perfect sweet to end the night with.
- 2 tbsp hazelnuts, roughly chopped
- ½ tsp caster sugar
- 100 g good-quality dark chocolate
- 2 tbsp shelled pistachios, roughly chopped
- 2 squares of good-quality store-bought rose Turkish delight (see Note), roughly chopped
- sea salt flakes, to sprinkle
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 20 minutes
Preheat the oven to 180°C.
Place the hazelnuts on a baking tray lined with baking paper. Roast for 2 minutes or until golden. Remove from the oven and scatter over caster sugar. Roast for a further 1 minute or until caramelised. Remove from the oven. Set aside.
Roughly break up the chocolate and place in a heatproof bowl. Set the bowl over a saucepan of simmering water – don’t let the bowl touch the water – and heat until the chocolate is smooth and melted. Remove from heat.
Line another baking tray with baking paper. Spoon 8 cm round disc shapes of chocolate onto the baking paper. While the chocolate is still warm, sprinkle over the hazelnuts, pistachios, Turkish delight and some sea salt flakes.
Place the tray of chocolates in the fridge and chill for 15-20 minutes or until set, then carefully transfer to a serving plate. Serve.
• Rose Turkish delight is available from selected delis and specialty food shops.
Recipe from Finger, Fork & Knife by Kate Olsson, with photographs by Kate Olsson.