1Roast the hazelnuts in a 400 degree oven until dark brown and roll them between your fingers to remove the skin.
2Freeze a large cookie sheet in a freezer for at least 10 minutes until cold. Then heat the butter on medium high heat until it melts. Incorporate the sugar, and start stirring constantly for 7 minutes. When the mixture first starts to bubble, and just starts to turn brown then add the nuts.
3Then immediately pour out onto the cookie sheet.Let cool, and then use a knife to pull it off the sheet and break it apart.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
You’ll find a triple hit of hazelnut goodness in these creamy two-bite truffles: hazelnut liqueur, chocolate-hazelnut spread, and toasted salted hazelnuts. Eating just one of these über rich chocolate bites will leave you satisfied.
How to Make Vegan Chocolate Hazelnut Tart with Fresh Berries
Take one bite of this chocolatey, decadent “clean eating” dessert, you might not believe that it’s raw, vegan, gluten-free and paleo… but low and behold, you don’t need excessive sugar or other processed ingredients to make a next-level dessert.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy