There was plenty of chocolate left over from making the rosemary chocolate truffles last month, so I thought I'd try experimenting with my own version of chocolate Brazils. I envisaged a Brazil nut coated in crunchy praline then enrobed in dark chocolate - now to see if I could make it happen.
- Poured 150g caster sugar into a large pan and placed over a low heat.
- When the sugar had liquified and turned a light caramel colour, added 200g of Brazil nuts and stirred to coat.
- Poured onto a wooden board, separating out the Brazils so they didn't stick together and left to set.
- Dipped each one into melted dark chocolate (G&B Cook's 72%) and left to set.
These turned out exactly as I hoped they would and were delicious. I was so tempted to save them all for myself, but I womanfully packaged them up into bags and boxes along with the truffles to be given as Christmas gifts. CT did get a bag of them in his stocking and he generously shared, so I didn't do too badly after all. My Christmas chocolates made a surprising nine boxes of chocolates plus one bag - not a bad total.