Our Rich History
Confectionary & Ice Cream
Bakery Shop
Chocolate University
Industry Insights
News Bites
The Chocolatier's Workshop
Featured Recipes
Sustainability
Home
Contact Us
 
January 2010 Recipe

Hazelnut Cups

16 oz. Peter’s® Heritage™ milk chocolate
5.5 oz. Hazelnut paste 100%
9 oz. Heavy cream
Whole, blanched, roasted hazelnuts
Peter’s® Chocolate D’Or™ semisweet chocolate

Scald cream and set aside to cool below 160° F. Blend hazelnut paste with tempered Peter’s® Heritage™ milk chocolate; whisk into heavy cream until combined. Allow to cool below 70° F and then whip in mixer with paddle attachment to lighten color. Using a pastry bag with a star tip, immediately pipe into chocolate cups moulded with Peter’s® Chocolate D’Or™ semisweet chocolate. Place whole hazelnut, pointed end facing up, into deposited ganache.

Yield: Approximately 120 pieces