Catalan sweets
4 servings
60 minutes
Catalan candies are a true embodiment of Mediterranean gastronomic sophistication. Their origin is rooted in the Catalan tradition of sweet-making, where caramel and nuts create a rich, intense flavor. These candies have a crispy praline core covered with a velvety layer of white and milk chocolate. Hazelnuts give them nutty depth, while caramelized sugar adds notes of sweetness with a slight bitterness. They pair wonderfully with a cup of coffee or a glass of dessert wine. Elegant, refined, and melting in the mouth, Catalan candies make an excellent gift or an elegant conclusion to a meal. They can be adorned with chocolate stripes or rolled in cocoa, making them even more exquisite. A perfect choice for true sweet lovers!
1
Grind the nuts in a blender (I used a coffee grinder) (I roasted the hazelnuts until golden brown beforehand, as I think it enhances the flavor).
- Hazelnut: 100 g
2
Melt sugar in a thick-bottomed pot (sugar turns brown quickly, so be careful not to burn it).
- Sugar: 50 g
3
Add nuts to hot sugar, mix. Place on paper to cool.
- Hazelnut: 100 g
4
Grind the cooled nut mixture in a blender into fine crumbs. The praline is ready.
5
Melt white chocolate with butter in a water bath.
- White chocolate: 100 g
- Butter: 20 g
6
Spoon praline into the chocolate-butter mixture until it thickens. If the mixture is crumbly, add chocolate. If it's liquid, add ground nuts.
- White chocolate: 100 g
- Hazelnut: 100 g
7
Shape candies by hand (I made 12 pieces). Put a nut inside each candy. Place in the refrigerator for a while. I put it in the freezer for 10 minutes.
- Hazelnut: 100 g
8
Melt the milk chocolate (I melted it in the microwave).
- Milk chocolate: 70 g
9
Dip each candy in chocolate. Place in the fridge for 15 minutes. Then decorate (optional) (I made stripes from white chocolate).
10
You can roll the candies in cocoa or sprinkle them with grated wafers.