With a touch of Black Garlic Sea Salt, this chocolate is a little bit special, and a whole lot delicious. Bruchschoggi means broken chocolate; it is a traditional Swiss chocolate made with whole roasted hazelnuts served in irregular, broken pieces. Noël and Teena got this Bruchschoggi recipe from an ex-Lindt chocolatier so recommend doing the recipe justice and using good-quality chocolate. The Neudorf Black team loves to create with Callebaut chocolate, but plain Whittaker’s Chocolate bars are good too.
Prep Time: 30 minutes
Cook Time: 10 minutes
Ingredients
- 400gm of milk/white/dark couverture chocolate
- 200gm hazelnuts, whole roasted
- 1/4 tsp Black Garlic Sea Salt
Method
Hazelnuts: If you can’t buy roasted hazelnuts, roast them yourself – roast 400gm of hazelnuts (without skin) in the oven for 15 min at 180C. Cool to room temperature before using.
Tools: Line a tray approx. 25cm x 18cm x 2.5cm with cling film. Get the cling film as smooth as possible. You’ll also need a microwaveable bowl, a spatula or spoon for stirring and a food thermometer for this recipe.
Chocolate: Split the couverture into 2 x 200gm.
Tempering the chocolate
Melt and heat up 200gm couverture in the microwave to 45°C step by step (15 sec at a time) stirring in between in order to avoid burning. Always stir vigorously.
When it’s at 45°C, add the remaining 200gm couverture. Stir quickly, and keep stirring until the added chocolate has melted. You can always give it 10 sec in the microwave if it isn’t melting in. Keep stirring until chocolate has cooled down to 28°C.
Then warm it up in the microwave (10 sec at a time) to 32°C. The changes in temperature ensure beautifully tempered chocolate that will shine and crack instead of having white ‘bloom’ and being dull in colour and texture when solid again. If you accidentally warm it up above 32°C just keep stirring till it cools down to that temperature.
Putting it together
Add the roasted hazelnuts to the tempered chocolate.
Add the Black Garlic Sea Salt and mix together quickly.
Pour into your tray and leave to set in the fridge for a couple of hours, or the next day.
Take out from the tray and remove the cling film.
Turn upside down and break into irregular pieces.
Note
Store in airtight containers at 14–18°C if possible. Chocolate is always best eaten at room temperature.
