With these chocolate treats I will also join "The Sweet of the month" or as it's called in Swedish "Månadens Sötsak". Every month Söta Saker has a challenge, where she challenges bloggers to bake something related to the challenge of the month. This month she challenges us to go "all in".
Hazelnut Peach Coffee Chocolate
200 grams coffee flavoured dark chocolate, 70%
1 handful hazelnuts
1/2 hand of dried peaches
200 grams dark chocolate, 70%
1 handful candied ginger
I prefer a high quality dark chocolate with at least 70% cocoa. You can however of course use your favourite chocolate whether it's dark or milk chocolate.
Roast your hazelnuts in a frying pan until they have added some colour. Rub off the peel from the nuts. Chop into smaller pieces.
Cut the dried peaches into smaller pieces.
Cut the candied ginger into smaller pieces.
Finely chop your chocolate into even sized pieces and place in a heatproof bowl that fits in a saucepan.
Fill your saucepan with water and place your bowl on top. Make sure the bowl doesn't touch the water. And, make sure that no water comes into the chocolate as this can make the chocolate hard and lumpy.
Stir the chocolate frequently over low heat. Chocolate is very delicate and can become lumpy or grainy if overheated.
Once the chocolate is melted, mix it with your roasted hazelnuts and dried peaches. And with your candied ginger.
Place your chocolate mix on a flat surface covered with oven paper. Flatten the mix until about 5mm thick. Set aside to cool down. Then cut your chocolate into bite-sized pieces.
It's best to keep your chocolate in a cool pantry. If you keep them in your refrigerator they will sweat. But maybe you don't need to worry as these little things tend to go quickly....