Chocolate Coated Caramel Brazils
These chocolate Brazils may not be quite as healthy as the sugar-free We Should Cocoa challenge I have set for January, but they were jolly delicious and contained only a small amount of sugar. Brazil nuts are high in selenium, a trace element we are short of in British soils. This is a shame as it is reputed to be mood enhancing, immune system boosting and has anti-cancer properties. It’s also good for the skin and circulatory systems. The chocolate coating was a dark 72%, so also quite healthy really.
There was plenty of chocolate left over from making the rosemary chocolate truffles last month, so I thought I’d try experimenting with my own version of chocolate Brazils. I envisaged a Brazil nut coated in crunchy praline then enrobed in dark chocolate – now to see if I could make it happen.
This is what I did:
- Poured 150g caster sugar into a large pan and placed over a low heat.
- When the sugar had liquified and turned a light caramel colour, added 200g of Brazil nuts and stirred to coat.
- Poured onto a wooden board, separating out the Brazils so they didn’t stick together and left to set.
- Dipped each one into melted dark chocolate (G&B Cook’s 72%) and left to set.