Hazelnuts in chocolate have always been a particular favourite of mine. I love Ferrero Rocher (the golden ball original ones) which is great because no-one else in the family does. That crunchy outer shell and the whole hazelnut and praline inside, delicious!
To achieve a truly outrageous, crunchy moment of hazelnut heaven we first make our macaron shells using hazelnuts rather than almonds and fill our macaron with a rich 40% cacao ganache packed with roasted caramelised hazelnuts, a dash of vanilla and just a pinch of sea salt and then sprinkle more roasted hazelnuts on top.
One is simply not enough.
INGREDIENTS & ALLERGENS:
Sugar, ground hazlenuts, free range eggs, Belgian milk and dark chocolate (sugar, cocoa solids, cocoa butter, whole milk powder, emulsifier: soya lecithin, natural vanilla flavouring), hazelnuts, Madagascan vanilla, Maldon sea salt.