Wednesday, 15 March 2017

Homemade Hazelnut Noisette Chocolates

These handmade Hazelnut Noisette Chocolates are the perfect gift for chocolate lovers!  The tempered milk chocolate shell contains a rich milk chocolate hazelnut ganache!     

Homemade Hazelnut Noisette Chocolates

So many celebrations often call for a lovely box of chocolates; birthdays, thank you's, Valentine's day, and of course Mother's day.   It's so easy to pop into a shop and select a lovely box of chocolates, but just imagine how special the recipient would feel if you'd made those chocolates yourself!  You would certainly earn some brownie points if you were to make a few handmade chocolates.

And before you disappear thinking that it's beyond a regular home baker, hang around for a little longer and trust me when I say it's really not that difficult to do!  These homemade Hazelnut Noisette Chocolates are only my third attempt at making handmade chocolates, the first being a batch of hazelnut and caramel chocolates which I made to mark my blog's birthday.

How to make Homemade Hazelnut Noisette Chocolates

Since making them I've been struck by how relatively easy they are.  My Dad even commented that they were really good.  So good in fact that he said I could even think about selling them!  High praise indeed from a Yorkshire man!  And that was just after my third attempt!

Now, I say that making handmade chocolates is relatively easy - and it is - but there are a couple of pieces of essential equipment that you will need before starting.  The equipment, listed below, isn't expensive and you're likely to have the first item already in your kitchen.  Because the chocolate needs to be tempered, which demands control over the temperature, the equipment gives you that control allowing you to monitor the state of the chocolate.  Tempering chocolate isn't something you need to do when making a brownie or ganache, for instance, but it is desirable when styling chocolate shards, collars, decorations and of course chocolates like these Hazelnut Noisette Chocolates.  I must confess that I don't really understand the science behind it, but the process of tempering produces a chocolate with a lovely shine and snap to it which is just what you want when making handmade chocolates.

Homemade Hazelnut Noisette Chocolates recipe

So, what equipment do you need when tempering chocolate?


  •  A Bain Marie.  This is essentially a water bath and can easily be created with a glass bowl and pan.  The bowl rests on top of the pan (which holds a small amount of water), and the bowl should be large enough so that it is suspended in the pan without touching the water.  A bain marie provides a gentle controlable heat perfect for melting and tempering chocolate.   
  • A Chocolate / Sugar Thermomenter.  I've been using a silicone Thermospatula which I sourced from Lakeland.  It's essentially a spatula and thermometer combined, and so is perfect for stirring the chocolate whilst simultaneously monitoring the temperature of the chocolate with a digital display, just like the one I used with our Hazelnut & Caremel Chocolates)   
  • Chocolate Moulds.  These are what the chocolate is poured into to create your chocolate shape.  They are widely available and come in a range of shapes.  At present time I have only used the silicone moulds which are soft and allows the chocolate to be easily pushed out once set, but I believe the more expensive rigid polycarbonate chocolate moulds are very good.

These delicious Hazelnut Noisette chocolates, which my parents seriously rated, came about after conducting a little survey in our Rafflecopter giveaway (via the giveaway mentioned above).  I'd asked entrants what their favourite Quality Street chocolate was.  It  came as no surprise that The Purple One (hazelnut and caramel) came out as the most popular, but hot on the heals of that was The Green Triangle, which Quality Street call Hazelnut Noisette!        

So here is our handmade version of the The Green Triangle, a rich milk chocolate ganache containing crushed hazelnut pieces housed in a tempered milk chocolate shell!   

So, here's how to make Hazelnut Noisette Chocolates

print recipe

Hazelnut Noisette Chocolates
These handmade Hazelnut Noisette Chocolates with their rich milk chocolate hazelnut ganache encased in a tempered milk chocolate shell are the perfect edible gift.  

Prep time: Hands on time:     Yield: approx 15 chocolates

Specific Equipment

   Digital Sugar / Chocolate Thermometer or Thermospatula
   1 x glass heatproof bowl & pan to create a bain marie
   1 x long sharp knife
   1 x Chocolate Mould
   1 x Disposable Piping Bag

For the Hazelnut & Chocolate Ganache
  • 25g Blanched Hazelnuts
  • 70ml Double Cream
  • 80g Milk Chocolate 
For Chocolate Shell
  • 350g Milk Chocolate (see note a)

1. Prepare the chocolate mould. Ensure the mould is thoroughly clean and dry, paying particular attention to the 'corners' and edges of the mould's design.2 Prepare to temper the chocolate. Have a large baking tray, tea towel or square of kitchen roll, a ladle or spoon, and sharp knife to hand.3. Begin to temper the chocolate. Break the 350g chocolate into a heatproof  glass bowl.  Build a bain marie by suspending the bowl over a pan containing some water, ensuring the water doesn't touch the base of the bowl.  Place the bain marie on the hob over a moderate heat.  Allow the chocolate to start to melt.  Stir the chocolate making a note of the temperature.  Melt the milk chocolate to 46℃ / 115℉.  Be careful not to take it any higher than this temperature as it could soon seize and become unworkable! 4. Cool the chocolate. Remove the glass bowl from the bain marie and sit it on the tea towel / kitchen roll.  Stir the chocolate watching the temperature.  You're aiming for it to reduce to 26℃ / 80℉.  This will take at least 10 minutes.5. Reheat the chocolate.  Return the bowl of chocolate to the bain marie.  Continue to stir and monitor the temperature.  You're aiming for it to increase to 30℃ / 86℉.  The chocolate is now tempered.  Remove the bowl from the heat and sit it in the baking tray you have at your work station.6. Fill the chocolate mould.  Use a ladle or large spoon to pour chocolate into the prepared chocolate mould.  Once completely full tap the chocolate mould on the work surface to try to ensure the chocolate doesn't contain any air pockets. Tip the mould upside down over the bowl of melted chocolate to remove the excess chocolate.  Give it a shake allowing the excess to drip out.  Return the mould the right way round and return to the work surface.  Run the sharp knife over the top of the mould to remove excess chocolate.  This will neaten the edges of the chocolates and make it easier to remove them from the mould later.  Check that all of the surfaces have been completely covered in chocolate.  Touch it up with a little more as necessary.  Remove the spoon and thermometer from the chocolate (it'll set into the chocolate if you don't!) and clean them ready for later.7. Set aside to firm up.  Set the chocolate mould aside for at least an hour whilst it firms up. 
8. Make the chocolate ganache.  Chop the hazelnuts either in a food processor or, like we did, with a sharp paring knife.  Avoid turning the hazelnuts to a powder, you're aiming for them to be in small pieces.  Use a sharp knife to break up the 80g chocolate into small pieces. Place it into a bowl.  Pour the cream into a small pan.  Set over a low heat on the hob.  Once hot, though not boiling, pour it over the prepared chocolate.  Stir thoroughly until it is smooth, shiny and completely combined.  Add the chopped hazelnuts and mix.  Set aside to cool a little. 9. Fill with the chocolate ganache.  Once the chocolate in the mould has completely set and the ganache has cooled put half of the ganache into a piping bag (no nozzle required).  Cut off the tip of the piping bag.  Pipe the hazelnut ganache into each of the chocolate moulds so that they are no more than two thirds full.  10. Cover with more chocolate. Reheat the remaining chocolate over the bain marie until it reaches 30℃ / 86℉.  If the chocolate hasn't completely melted at this point, or the temperature goes above 30℃ / 86℉ re-temper it as before.  Spoon some of the melted chocolate over the ganache.  Ensure that each chocolate mould is completely covered.  Use the sharp knife to scrape away the excess.  11. Set aside.  Set the chocolates aside to firm up.  Consider popping them into the fridge for a few short minutes, though too long can cause the chcolate to bloom due to condensation. 12. Turn out. Once the chocolate has completely set turn the chocolates out.  Wiggle the silicone mould to gently loosen them.  Position the mould upside down over a clean tea towel or piece of kitchen roll.  Gently push one of the silicone shapes to remove the chocolate.  Repeat with the remaining chocolates. 13. Enjoy!
a) The quantity of chocolate used may seem excessive, but it is incredibly difficult to temper a small amount.  The excess chocolate could be used in a brownie recipe (for instance) or poured into some greaseproof paper for use another day.  b)  You will have excess hazelnut ganache.  Consider allowing this to firm up and then rolling small quantities (about a teaspoon amount) to create truffles.





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how to make Homemade Hazelnut Noisette Chocolates

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  1. These look so tempting Angela! I'm sure your family are absolutely delighted you've started making chocolates too. They're very lucky! x

    1. Aw thankyou Corina, the problem is we have to try have some self restraint and not eat them all! Lol
      Thanks for popping by and commenting,
      Angela x

  2. The chocolates look so good. You did a great job of tempering the chocolate. Yummy.

    1. Thankyou Anca, though i realise that I still have a lot to learn about chocolate!
      Angela x

  3. These are stunning and so professional.You are a very talented lady Angela xx

    1. Aw thankyou Jenny, you're far too kind! I definitely still have a lot to learn!
      Angela x

  4. These look gorgeous, hazelnut & chocolate are my favourites! Off to share! x

    1. Aw thankyou Midgie :-) I have to confess that I do prefer the strawberry & orange creams in a box of quality street but that said I absolutely loved these!
      Angela x

  5. I love these! I've never tempered chocolate but I really want to. Your recipe makes it seem quite doable so perhaps this Easter..?!

    1. Aw thankyou Vicki :-) It really is quite do-able, I look forward to seeing what you might make over the Easter period,
      Angela x

  6. Oh Angela! Wow these look amazing, I'll have a tray full please! Thank you for sharing with #CookBlogShare x

  7. I love this Angela - I haven't had Quality Streets for years but I do always like the green triangles too! I have also recently made my first chocolates but rather a different affair made with cacao butter and raw cacao powder. I was amazed at how good they tasted and how easy they were to make.

    1. Thankyou Mandy :-) Cocao butter and raw cocao powder definitely are a different affair to what I've made here, some what healthier too I suspect :-) I'll be popping round to have a read 9assuming you've blogged it)
      Angela x

  8. Wow....this is the complete pack of delicious recipes. I liked your blog. Chocolates is looking yummmm.


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