Hazelnut nuggets

A variation on the well-known peanut nuggets, but here made with hazelnuts and chocolate. Finishing the nuggets with freeze-dried raspberry or corn gives the dish an unexpected twist.

Hazelnut nuggets

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As needed:


peeled hazelnuts

As needed:


dark couverture chocolate

As needed:


raspberries, freeze-dried

As needed:


corn, freeze-dried



Maldon salt

Preparation method

  • Melt 1/3 of the glazing chocolate au bain-marie until it reaches approximately 45°C.
  • Next, add enough of the remaining glazing chocolate (approximately 2/3) to bring the chocolate to approximately 30°C.
  • Scoop the hazelnuts into a bowl and fold in the chocolate to coat all the nuts.
  • Scoop 'rocky road' of coated hazelnuts onto grease-free paper and let the chocolate harden.
  • Before the chocolate is fully hardened, finish with the freeze-dried products. Freeze-dried corn makes a delicious combination with Maldon salt.

Serving suggestions

  • As a friandise.
  • As part of a dessert with hazelnuts, bananas or chocolate.

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