3. Cooling and Forming Balls
Once the mixture is smooth, place it in the refrigerator for 30 minutes to firm it up. This will make it easier to form the balls.
Tip: If the dough sticks to your hands, don’t hesitate to lightly oil them to prevent the mixture from sticking to them.
Once cooled, lightly oil your hands and form small balls of dough. Each ball must be compact enough not to fall apart. Insert a small amount into the center of each ball to add a delicious crunch. If necessary, reshape the balls around the hazelnut.
4. Refrigerating the Balls
After forming all the balls, put them back in the fridge for another 40 minutes, so that they firm up nicely and keep their shape when dipped in the chocolate.
Chocolate Coating: The Finishing Touch
1. Preparing the Chocolate
While your candies are cooling, prepare the coatings by melting the two types of chocolate: dark chocolate and white chocolate. Use a double boiler to gently melt each chocolate in separate bowls, taking care not to burn the chocolate.
Add a tablespoon of vegetable oil to each melted chocolate to achieve a smooth, glossy consistency. This step results in a smoother and easier to work with.
2. Coating the Candy
Once the chocolate has melted and cooled slightly, dip each candy into the melted chocolate, making sure it’s well coated. You can use a fork to handle the candy without damaging it. Then put them back on a baking sheet covered with parchment paper.
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