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Coating nuts at home

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1 Comment
★★★★★ (5.0)
 

Crunchy coated nuts

Coated nuts are really something delicious and suitable for any occasion. You can use a wide variety of nuts or even dried fruit. In our video, we show you how to coat caramelised hazelnuts with delicious couverture and finish them off with a nice coating of cocoa powder, cinnamon or glitter powder. The best thing is, with the right equipment, you can easily make these delicious snacks at home.

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Most important key data

Quantity: Approx. 1 kg

Total cooling time: Approx. 20 minutes

Difficulty level: Easy

Shelf life: 3 months

Ingredients

Hazelnuts | caramelised400 g
Couverture | dark, tempered550 g

For the decoration:

Cocoa powder 40 g

Icing sugar 40 g

Cinnamon

Glitter powder

Manufacture

Carefully putthe caramelised hazelnuts into the coating machine. Sort out the unsightly hazelnuts first - if there are any. Run the machine at a slow speed so that the nuts are not turned too quickly and then add a little (approx. 120-130 g) of the tempered dark couverture. The best way to do this is to let the couverture flow directly onto the nuts in a thin stream from your rubber scraper. We recommend using a tempering device for the couverture. Make sure that the chocolate really does hit the nuts directly and not the machine itself. If the quantity is too much for you, you can also halve it. We simply recommend that you use no less than 200 g of nuts.

Don't know how to temper? Then why not take our couverture tempering course or read our step-by-step guide here on our blog.

After the first pass, you can carefully remove the nuts from the machine. Simply hold a bowl in the machine until it fills up and then spread the nuts on a baking tray lined with baking paper. Spread the nuts out on the tray so that they don't stick together and you end up with nice individual coated nuts. Place the tray in the fridge for approx. 5 to a maximum of 10 minutes to allow the chocolate layer to firm up a little.

After cooling briefly, you can fold the baking paper in half and put the nuts straight back into the machine. Now add the chocolate again (120-130 g) while the nuts are balling. If the mixture gets stuck because you have added too much couverture at once, you can simply go into the machine with a stirring spatula and separate the nuts from the edge and from each other. If the nuts bounce back and forth in the machine, make sure you set it a little lower so that they roll nicely again.

Now put the nuts back in the fridge for 5 to 10 minutes as before and after the cooling time, cover them again with the third layer of couverture (120-130 g) and allow them to cool briefly again. Now comes the fourth couverture layer (120-130 g). As soon as the nuts are nicely coated, you can use a hot-air blower to heat the couverture, which sticks to the bowl of the coating machine, slightly from the outside. This loosens the chocolate from the machine and bonds with the nuts. The machine is effectively cleaned in this way. If you simply want to enjoy your nuts coated with the couverture, you can take them out of the machine and spread them out again on baking paper. Alternatively, you can pour a little gum arabic over the nuts beforehand to give them a really nice shine!

Otherwise, you can add a little more chocolate to the nuts and as soon as everything is nice and shiny, add cocoa powder, icing sugar, fruit powder or other powder and coat the nuts with it.

If you want to coat the nuts with glitter, we recommend coating them with a little cocoa or icing sugar beforehand and then adding just a little glitter to finish them off. We hope you enjoy trying them out and look forward to your feedback!

More ideas for draping

Instead of nuts, you can also coat popcorn, merengue, sultanas or dried fruit, for example.

There are so many foods that you can coat and the possible combinations are virtually endless. You can add a final layer of coloured cocoa butter over the coated nuts or fruit. This will give them even more shine and a thin coloured coating. So why not get creative and show us your results!

We have put together a shopping list for you here!

Storage & shelf life

The coated nuts can be kept for up to 3 months.

Nutrition declaration per 100 g

Energy value in kJ: 2358 kJ | Energy value in kcal: 568 kcal | Fat: 41 g, of which saturates: 13 g | Carbohydrates: 36 g, of which sugars: 32 g | Protein: 11 g | Salt: 0 g

 
Posted in: Things to know, Chocolate, Sweet recipes, Chocolate and pralines, Chocolate specialities

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Comments

  • Dragiernüsse und Kirschstengeli
    By: Rita Bucher On 2024-12-01
    Rating:
    ★★★★★ (5.0)

    Würde sofort einen Kurs besuchen falls ihr diese beiden Süßigkeiten machen würdet

    Replied by: Thomas Ramseier On 2024-12-02 Liebe Rita
    Vielen Dank für die lieben Worte, aktuell ist dazu kein eigener Kurs angedacht, aber falls ein Kurs kommen sollte, lassen wir es Dich wissen.
    Herzlichen Dank und süsse Grüsse
    Dein miniSchoggi-Team

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