White Chocolate with Almond and Hazelnut FillingL'ANTRO DELL'ALCHIMISTA
The secret to making these candies are the molds that give them their hallmark shape, and you can find them at baking supply shops and online retailers. Then there’s the process of tempering the white chocolate so it maintains its sheen when melted and then solidified again. For that you’ll need a candy or instant-read thermometer to heat and cool the chocolate to the proper temperature. The candies are filled with a paste made from almond flour, Nutella, and liqueur, for a sweet surprise.
- Mix the Nutella with the almond flour, almond extract, and liqueur until it forms a smooth dough.
- Shape the dough into small balls about the size of a hazelnut.
- Chop the chocolate and melt in a double boiler and bring to a temperature of 45 degrees Celsius, using a food thermometer.