{"id":21571,"date":"2017-04-07T07:00:04","date_gmt":"2017-04-07T05:00:04","guid":{"rendered":"http:\/\/avo-blog.nl\/?p=21571"},"modified":"2021-12-08T15:05:47","modified_gmt":"2021-12-08T14:05:47","slug":"recipe-rilakkuma-chocolate-bar-with-hazelnuts","status":"publish","type":"post","link":"https:\/\/avo-magazine.com\/en\/2017\/04\/recipe-rilakkuma-chocolate-bar-with-hazelnuts\/","title":{"rendered":"Recipe: Rilakkuma Chocolate Bar with Hazelnuts"},"content":{"rendered":"

Rilakkuma is a pretty popular San-X character both in and outside of Japan. I own a small collection of Rilakkuma products, such as plushies, but also a silicone mould for Rilakkuma faces and a Rilakkuma chocolate bar. This chocolate bar mould I use pretty regularly to make chocolate bars with hazelnuts in them and it seemed like a fun and simple recipe to share on AVO Magazine. As a collaboration between AVO Magazine and MuchMunchies<\/a>\u00a0I love to share recipes with a Japanese side to them, but these are not my only recipes.<\/p>\n

<\/p>\n

[youtube https:\/\/youtu.be\/fwXyXsQV_Hk]<\/p>\n

Difficulty Level:\u00a0\u2729<\/h4>\n

This is based on the short preparation time (not including the waiting time in between) and the simple steps.<\/p>\n

What you\u2019ll need:<\/h4>\n

\u2661 Rilakkuma silicone mould*
\n\u2661 1 Sauce pan (with a slightly smaller diameter than your glass bowl)
\n\u2661 1 Glass (heath proof) bowl
\n\u2661 1 or more silicone spatulas
\n\u2661 1 (disposable) Piping bag + Scissors
\n\u2661 Optional: Cooking or Candy thermometer**
\n\u2661 Optional: Bowl + Spoon
\n\u2661 Optional: Strainer
\n\u2661 Optional: Baking paper<\/p>\n

* You can purchase this mould at several international webshops, you can find it by searching online for \u2018rilakkuma chocolate mould\u2019<\/a>. The mould is available in several colours, I own one of the pink version but there is also a brown version, for example.
\n** Only necessary if you temper the chocolate.<\/p>\n

Ingredients:<\/h4>\n

\u2661 At least 24 small peeled and roasted hazelnuts*
\n\u2661 200 grams of chocolate (dark, white or milk)
\n\u2661 Optional: 1 teaspoon or 2 grams of powdered Cocoa butter (for example Callebaut Mycryo)**
\n\u2661 Optional: 70 grams of Baking Soda<\/p>\n

* This is about 18 grams of hazelnuts. You could also use 48 of them and put two in every piece of chocolate or use chopped hazelnuts, if you\u2019d like. Both roasted and unroasted hazelnuts are fine. If you\u2019re using unroasted hazelnuts that still need to be peeled make sure you\u2019ve got a bigger amount, 200 grams, you could always freeze the leftovers or use them for a different purpose.
\n** I use this to temper the chocolate, but there are also other ways to temper chocolate and you don\u2019t have to temper it if you keep it in the fridge. If you use a little too much-powdered cocoa butter don\u2019t worry, it won\u2019t have any negative effect on your chocolate.<\/p>\n

Method<\/h4>\n

TIP:<\/strong> If you\u2019re using roasted hazelnuts you can skip steps 1 through 6.<\/p>\n

\u2661<\/strong> Step 1:<\/strong>\u00a0Preheat your oven to 180 degrees Celsius. Put 800 grams of water in your boiling pot and bring the water to a boil.<\/p>\n

\u2661<\/strong> Step 2:<\/strong>\u00a0Once the water boils add the baking soda. It\u2019ll fizz up, once the bubbles are gone add 200 grams of hazelnuts.<\/p>\n

\u2661<\/strong> Step 3:<\/strong>\u00a0Let the hazelnuts simmer for 4 minutes, put on an alarm, but don\u2019t walk away. Use a spoon and small bowl to remove the foam while it\u2019s simmering.<\/p>\n

\u2661<\/strong> Step 4:<\/strong>\u00a0Put a strainer in your sink and strain the hazelnuts, as soon as the 4 minutes are up. Rinse the hazelnuts with cold water. Then place them in a bowl filled with cold water.<\/p>\n

\u2661<\/strong> Step 5:<\/strong>\u00a0Peel the hazelnuts and dry them well. Place them on a baking tray lined with baking paper.<\/p>\n

\u2661<\/strong> Step 6:<\/strong>\u00a0Place the baking tray in your preheated oven and leave the hazelnuts in there for 15 to 20 minutes. When they\u2019re done they\u2019ll look a little darker and they\u2019ll have a stronger smell to them. Take them out of the oven and let them cool.<\/p>\n

TIP:<\/strong> In this recipe, I temper the chocolate. This ensures that the chocolate will remain solid at room temperature. You can also do this using other methods, you can find these online, or you could skip this all together by letting the chocolate harden in the refrigerator and storing it there as well.<\/p>\n

\u2661 Step 7:<\/strong>\u00a0Put the chocolate in a heatproof glass bowl, put the bowl on top of a pan with a small layer of water in it. The bowl with the chocolate in it should not touch the water, because this could easily burn your chocolate. Bring the water to a very slow simmer on a small burner. Use a silicone spatula to carefully stir the chocolate from time to time, until the chocolate has fully melted. If you stir too vigorously you will create air pockets in your chocolate. Once the water comes to a boil you can turn off the fire, the bowl keeps the warmth trapped so the chocolate will still melt.<\/p>\n

TIP:<\/strong> This method is called au bain-marie, but instead you could also melt your chocolate in the microwave. If you want to use a microwave then you put your chocolate in a heatproof bowl, put these in the microwave and put it on a high setting. Turn it on for 20 to 30 seconds and then take out the chocolate and stir it carefully. Afterwards, you put the chocolate back in the microwave for 20 to 30 seconds. You keep repeating this process until the chocolate is fully melted, at the end of this the amount of time you need will be shorter (as little as 5 seconds). Stirring it in between is meant to prevent the chocolate from burning.<\/p>\n

\u2661 Step 8:<\/strong>\u00a0Take the bowl off of the pan and dry off the bottom with a kitchen towel. Put the bowl on the counter or on a coaster on a table. Be careful when taking the bowl off the pan because of the hot steam escaping and the hot glass bowl.<\/p>\n

\u2661<\/strong> Step 9:<\/strong>\u00a0Let the chocolate cool down, with a candy thermometer In it, until it has reached the right temperature. The right temperature for dark chocolate is 36 degrees Celsius, or 97 degrees Fahrenheit, and the right temperature for milk or white chocolate is 35 degrees Celsius, or 95 degrees Fahrenheit. It took my chocolate about 20 minutes to cool to the right temperature.<\/p>\n

\u2661<\/strong> Step 10:<\/strong>\u00a0As soon as it has reached the right temperature add the powdered cocoa butter and stir it through well. Once it has dissolved put the chocolate in a piping bag, if you put the piping bag in a glass and fold it over the edges of the glass it\u2019ll be easier to pour the chocolate into it.<\/p>\n

\u2661<\/strong> Step 11:<\/strong>\u00a0Cut a small corner off of the piping bag and pipe some chocolate into the cavities of the chocolate bar mould, you don\u2019t have to put a lot in there, just enough to make sure the hazelnuts stay put. Lightly tap the mould on a hard surface, or shake it back and forth a bit until no more air bubbles come up.<\/p>\n

\u2661<\/strong> Step 12:<\/strong>\u00a0Place the hazelnuts in the cavities of the chocolate bar mould, on top of the chocolate, pipe the rest of the chocolate over the hazelnuts and into the mould until it\u2019s filled. Shake it back and forth carefully until no more air bubbles come up.<\/p>\n

\u2661<\/strong> Step 13:<\/strong> Let your chocolate harden, that’ll take about 20 minutes.<\/p>\n

TIP:<\/strong> If you don\u2019t temper your chocolate it\u2019ll take about 2 hours for it to harden in the refrigerator.<\/p>\n

\u2661<\/strong> Step 14:<\/strong>\u00a0Carefully remove the chocolate bar from the mould.<\/p>\n

\u2661 Enjoy!<\/h4>\n

TIP: <\/strong>I\u2019m a big fan of hazelnuts in chocolate, but you don\u2019t have to put hazelnuts in the chocolate bar. You could fill it with anyone you\u2019d like, for example, other nuts or candy.<\/p>\n

\n \n <\/a>\n \n <\/a>\n \n <\/a>\n \n <\/a>\n <\/div>\n<\/div>\n

Don\u2019t forget to like MuchMunchies on\u00a0Facebook<\/a>\u00a0and subscribe to MuchMunchies\u2019 channel on Youtube<\/a>\u00a0for more pictures, videos and recipes!<\/p>\n","protected":false},"excerpt":{"rendered":"

Rilakkuma is a pretty popular San-X character both in and outside of Japan. I own a small collection of Rilakkuma products, such as plushies, but also a silicone mould for Rilakkuma faces and a Rilakkuma chocolate bar. This chocolate bar mould I use pretty regularly to make chocolate bars with hazelnuts in them and it […]<\/p>\n","protected":false},"author":26,"featured_media":64204,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jnews-multi-image_gallery":[],"jnews_single_post":{"source_name":"","source_url":"","via_name":"","via_url":"","override_template":"0","override":[{"template":"1","single_blog_custom":"","parallax":"1","fullscreen":"0","layout":"right-sidebar","sidebar":"default-sidebar","second_sidebar":"default-sidebar","sticky_sidebar":"1","share_position":"top","share_float_style":"share-monocrhome","show_share_counter":"1","show_view_counter":"1","show_featured":"1","show_post_meta":"1","show_post_author":"1","show_post_author_image":"1","show_post_date":"1","post_date_format":"default","post_date_format_custom":"Y\/m\/d","show_post_category":"1","show_post_reading_time":"0","post_reading_time_wpm":"300","show_zoom_button":"0","zoom_button_out_step":"2","zoom_button_in_step":"3","show_post_tag":"1","show_prev_next_post":"1","show_popup_post":"1","number_popup_post":"1","show_author_box":"0","show_post_related":"0","show_inline_post_related":"0"}],"override_image_size":"0","image_override":[{"single_post_thumbnail_size":"crop-500","single_post_gallery_size":"crop-500"}],"trending_post":"0","trending_post_position":"meta","trending_post_label":"Trending","sponsored_post":"0","sponsored_post_label":"Sponsored by","sponsored_post_name":"","sponsored_post_url":"","sponsored_post_logo_enable":"0","sponsored_post_logo":"","sponsored_post_desc":""},"jnews_primary_category":{"id":"2960"},"jnews_social_meta":{"fb_title":"","fb_description":"","fb_image":"","twitter_title":"","twitter_description":"","twitter_image":""},"jnews_override_counter":{"override_view_counter":"0","view_counter_number":"0","override_share_counter":"0","share_counter_number":"0","override_like_counter":"0","like_counter_number":"0","override_dislike_counter":"0","dislike_counter_number":"0"},"footnotes":""},"categories":[2960],"tags":[],"class_list":["post-21571","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-do-it-yourself-en"],"_links":{"self":[{"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/posts\/21571","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/users\/26"}],"replies":[{"embeddable":true,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/comments?post=21571"}],"version-history":[{"count":8,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/posts\/21571\/revisions"}],"predecessor-version":[{"id":73806,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/posts\/21571\/revisions\/73806"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/media\/64204"}],"wp:attachment":[{"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/media?parent=21571"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/categories?post=21571"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/avo-magazine.com\/en\/wp-json\/wp\/v2\/tags?post=21571"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}