|per 100 g||Total Recipe|
|Gross weight||100 g||180 g|
|Energy||2208 kJ / 528 kcal||3975 kJ / 951 kcal|
|Sat. fat||19 g||33 g|
|Unsat. fat||13 g||23 g|
|Fibre||6 g||10 g|
|Salt||31 mg||56 mg|
100 gDark chocolate
50 gWhite chocolate
15 gHazel nuts
180 gTotal recipe weight
Fill the sauce pan with 1/4 water and place on medium to low heat. Break the dark chocolate in the mixing bowl and place on the sauce pan. Change to low heat. Repeat this in separate bowl for the white chocolate.
The chocolate should melt at around 40 degrees Celcius / 104 Fahrenheit, remove from heat if nececary.
Meanwhile roast the hazel nuts in the oven for about 5 minutes at 174 °C / 347 °F until golden brown.
Place a sheet of baking paper on a flat tray and pour the dark chocolate on it. Spread the chocolate evenly until it is about 2 mm thick.
Now playfully scatter the white chocolate over it with a spoon.
Evenly spread the orange zest over the chocolate. Crush the hazelnuts and scatter evenly over the chocolate and allow to set.
To make "chocolate wafer" - Allow the chocolate to set and break into pieces of desired magnitude.
To make chocolate shapes - When the chocolate is almost set press the desired shape (e.g. a star or a heart) into the chocolate and then allow to fully set.