INGREDIENTS

INSTRUCTIONS

FROM:      Sallie Austin
Filling Number of Servings:  25
1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch
square baking pan. Place the foil in the pan and smooth it into corners and
sides as evenly as possible.
2. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10
minutes, then place nuts in a heavy kitchen towel and rub them back and
forth vigorously, so that their bitter dried skins are removed. Pick over
and discard all skins. Grind the nuts coarsely or chop in a food processor.
3. Melt the dark chocolate and butter over hot water. Stir in sugar,
brandy, and nuts, and mix well. Form paste into 25 small balls.
4. Arrange the chocolate balls in 5 even rows over the bottom of the dish,
and press each ball down so that it is somewhat flattened against the
bottom of the pan.
5. Place the grated white chocolate over hot water and let it melt
completely. Stir until smooth, then immediately pour the chocolate into the
center of the pan and over as many chocolate rounds as possible. Using a
finger, smooth the chocolate evenly over the balls, out to the edge of the
pan in a thin, flat layer.
6. Place the pan in refrigerator briefly, until the chocolate hardens
somewhat but does not completely firm. Run a knife or ravioli cutter
between the rows and down the sides, then replace dish in the refrigerator
to harden. When firm, lift out the foil and separate the candies into
individual pieces.
Source:  The Joy of Chocolate by Judith Olney
My notes: *very* easy. excellent.  impressive.  Used Droest (Holland) white
chocolate (in octagonal package) - chopped in food processor - melted
easily. Nestle's Treasures/Premier White also worked well.
** -=> this comes from the bottom of the files of Shelley Rodgers <=-

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