Chocolate Nut Patties
These patties call for any assorted roasted and raw nuts you prefer.
- Yield: Makes 30
Photography: VICTOR SCHRAGER
Source: Martha Stewart Living, November 1997
- 1 pound semisweet chocolate
- 3/4 cup assorted roasted and raw nuts, such as cashews, macadamias, pecans, walnuts, and hazelnuts, roughly chopped
Cover a heating pad with a kitchen towel, and set pad to lowest setting. Line 2 baking pans with parchment paper, and set aside. Using a sharp knife, shave chocolate.
In a medium glass bowl, heat two-thirds of the chocolate in microwave at 30 percent power for 1 minute. Stir chocolate, and continue heating at 30 percent power in 10-second intervals until an instant-read thermometer registers 120 degrees. Remove from microwave.
Stir in remaining shaved chocolate with rubber spatula. Stir constantly, bringing chocolate up sides and back down into bowl until temperature reaches between 86 degrees and 89 degrees. To determine if tempered, drizzle a thin line onto a cool stainless-steel surface. The chocolate should dry to a matte finish in about 5 minutes. Place bowl on covered heating pad; stir occasionally to maintain temperature between 86 degrees and 89 degrees, adjusting setting if necessary.
Working quickly, pour 2 tablespoons of tempered chocolate onto prepared sheets to form 2-inch patties, spaced 2 inches apart. Let chocolate stand until it just begins to set. Sprinkle 1 teaspoon chopped nuts in each center; set aside in cool place to harden. Once completely set, transfer to an airtight container at room temperature for up to 1 month.