Chocolate Ingots

Preparation

1. Step 1

   Place the hazelnuts and vegetable oil in the bowl of a food processor fitted with a steel blade. Pulse together until the mixture reaches a smooth and creamy consistency (about 1 minute). Transfer the hazelnut paste to a bowl, cover with plastic wrap, and set aside.

   Step 2

   Melt and temper the chocolate (see pages 25–30). Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone. Or pour the chocolate into a plastic squeeze bottle. Pipe or squeeze chocolate into six 2 by 4-inch rectangular metal molds or tartlet pans up to the top edge. Let the chocolate stand in the molds for minutes. Turn the molds upside down over the bowl of chocolate and let the chocolate drip out of the molds. This will leave a thin coating of chocolate in the molds.

   Step 3

   Place a large spoonful of hazelnut paste in a line in the center of each chocolate-lined mold. Be careful not to let the hazelnut paste come up to the top of the mold. Fill each mold with the remaining chocolate, just up to the top edge, then clean off the edges with a flexible-blade spatula. When each mold is filled, tap it gently a few times against the countertop. This helps the chocolate to spread evenly in the mold and to release any air bubbles that will make holes in the chocolate when it is set. Transfer the molds to a baking sheet and place it on a flat surface in the freezer. Leave the molds to set in the freezer for at least 30 minutes.

   Step 4

   Take the molds out of the freezer and gently tap each several times against a countertop. Slip the ingot from the mold. Turn the unmolded ingots upside down so the bottom becomes the top.

   Step 5

   Store the ingots between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. They are best served at room temperature.