- 150 g/5 oz. shelled peanuts, roasted and salted
- 90 g/3 oz. superfine sugar
- 500 ml/17 fl. oz. water
Dark chocolate ganache
- 200 g/7 oz. dark chocolate (70% cocoa solids), broken into pieces
- 100 g/3.5 oz. full-fat pouring cream
- 40 g/1.5 oz. Guénard Roasted Peanut Oil
- 40 g/1.5 oz. caramelized peanuts crushed to a coarse powder
Step 1: caramelized peanuts
In a saucepan, combine the water and 70 g/2.5 oz. of sugar, and bring to the boil.
Next, add the peanuts and stir occasionally, until the water has evaporated and the nuts are coated in the sugar syrup. Add the remaining sugar and stir continuously until the nuts have turned a light golden colour and are completely coated.
Once the nuts have caramelized, remove the pan from the heat and spread the nuts over a sheet of parchment paper. Make sure they are well spread out, then leave to cool. Crush to a coarse powder. Set 40 g/1.5 oz. aside for the next step.
Step 2: dark chocolate ganache
Bring the cream to the boil then, in three goes, pour over the chopped dark chocolate.
Stir to obtain a smooth mixture, then add the peanut oil and the 40 g/1.5 oz. of crushed caramelized peanuts. Leave to cool until the ganache sets.
Step 3: coating
Roll pieces of the ganache into balls the size of a hazelnut, then coat in the crushed caramelized peanuts.
Your chocolate, peanut oil and roasted peanut clusters are ready to enjoy!
This recipe is brought to you by the Académie du Goût
Photo © Silvia Santucci