Recipe: Ginger, hazelnut and orange chocolate

5:30 AM Thursday Dec 13, 2012

This simple recipe can be made up to two weeks in advance as long as it is stored well. Photo / Babiche Martens

This recipe needs to be made a day ahead.

• 400g dark chocolate - at least 60 per cent cocoa solids
• 200ml cream
• Zest of one orange, plus a little extra to garnish
• 2½ Tbs crystallised ginger, finely chopped
• 3 egg yolks
• 60g toasted hazelnuts, roughly chopped
• Flaky salt to garnish

1. Line a 15cm square tin with baking paper.

2. Roughly chop the chocolate and put into a bowl over a saucepan of simmering water. Stir occasionally until melted then set aside.

3. Bring the cream to a boil and add to the chocolate with the orange zest and 1 Tbsp of the ginger, stir and set aside. Add hazelnuts.

4. Place the egg yolks into a bowl over a saucepan of simmering water. Add 40ml of hot water and whisk for two minutes. Transfer to the bowl of an electric mixer. Fold in the chocolate and whisk for three minutes or until room temperature. Spoon into the tin, scatter with the extra ginger, orange zest and flaky salt. Chill overnight then cut into desired size squares with a hot knife.

By Amanda Laird

Penny G () | 08:24AM Friday, 14 Dec 2012

There aren't any hazelnuts in this recipe so why are hazelnuts in the recipe name?

Rebecca Moore (Auckland Region) | 10:37AM Sunday, 16 Dec 2012

I too have noticed that even though the recipe name has "hazelnut" in it, there are no hazelnuts listed in the ingredients nor in the steps of how to make it. The email I sent to Amanda Laird asking about it came bouncing back to me so I have no idea how to find out now. Bit frustrating when you can't ask the chef a simple question about their recipe. I wanted to make it in the next few days so am a bit annoyed.
Although I am not a chef, I think the combo of hazelnuts & ginger sounds a bit odd tasting anyway so can only presume the addition of hazelnuts is an error?