Servings: 10 portions
Equipment
- Oven
- 8 Small Round Containers
Ingredients
Part 1: Cocoa Dusting Flour
- 460 g Tapioca Starch
- 48 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder
- 31 g Beetroot Powder
Part 2: Cooked sugar
- 630 g Granulated Sugar
- 195 g Allez Belgian Glucose Syrup
- 5 g White Vinegar
- 360 g Water
Part 3: Toasted hazelnuts
- 400 g Chopped Hazelnuts
Instructions
Part 1: Method
- In a 180°C/355°F pre-heated oven, toast the Tapioca Starch for about 15 minutes.
- Remove to cool and mix 48 g deZaan Holland Crimson Red 22/24% Dutched Cocoa Powder and Beetroot Powder to the starch well.
- Sift to remove any lumps.
Part 2: Method
- In a pot, combine all ingredients and boil until the temperature of the syrup reaches 130°C/265°F.
- Do not stir as it may crystallize the sugars.
- Remove from heat to cool slightly for about 2 minutes.
- Pour into 8 small round containers for about 100g-120g in each.
- Cool the mixture thoroughly overnight.
Part 3: Method
- In a 180°C/355°F pre-heated oven, toast the Hazelnuts for about 8-12 minutes or until light golden brown.
- Cool and roughly chop the Hazelnuts.
Part 4: Assembly
- Remove the cooked candy from the round containers.
- Dust the candy’s exterior generously with the Dusting Flour to prevent sticking.
- Using a metal chopstick or any study sharp stick, poke a hole into the candy, making it a ring shape.
- Slowly but firmly stretch the ring larger and evenly.
- When the candy ring is large enough to fold into an “8” shape, bring both rings together to make 1 ring.
- Dust the candy with more dusting flour to prevent sticking.
- Slowly but firmly stretch the double ring until it is large enough to fold into an “8” shape and bring it together to make 1 ring, constantly dusting every time you stretch to prevent sticking.
- The strands double and get thinner every time it is stretched longer and folded in half.
- Continue the process from step 4 to step 8 until the candy resembles silk strands.
- Using a sharp scissor, after ensuring it is dry and coated with the Dusting Flour, cut the candy for about 10-15cm long, place a small handful of chopped Hazelnuts and gently wrap and roll with the candy until the Hazelnuts are fully encased inside.
- Consume immediately.