Eros Nests with Green & Black's Chocolate
Author: 
Recipe type: dessert
Serves: 12
 
Miniature decadent desserts of chocolate, candied hazelnuts, chili infused honey, and shredded phyllo.
Ingredients
  • .5 lbs of Katafi dough/ shredded phyllo.
  • 4 oz of melted unsalted butter
  • ⅛ tsp of ground cinnamon
  • pinch of cayenne pepper
  • 1 bar Green & Blacks Baking Chocolate with 72% Cocoa
  • 1 cup water
  • 1 cup sugar
  • ½ cup honey
  • 1 dried Thai chili
  • 1 cup skinned hazelnuts
  • ½ cup brown sugar
Instructions
  1. Preheat oven to 350.
  2. Carefully break apart half a package of shredded phyllo and shred into a bowl.
  3. Add melted butter, cinnamon and cayenne pepper.
  4. Take a 12 cup muffin pan and carefully form nests with shredded phyllo. Bake until deep golden and crispy. Approximately 25 minutes.
  5. Remove the pan from oven and let cool on rack. Carefully remove after 15 minutes from pan and continue to cool on rack.
  6. In a pot add sugar . honey, water and dried Thai chili. Bring to a rapid boil and reduce. Simmer for 15 minutes until slightly reduced. Remove from heat and let cool.
  7. Melt the chocolate over a double boiler.
  8. Place a baking sheet under cooling rack, where nests are resting. Carefully brush the simple syrup over the nests to. You want the crunch to remain, but you want a good soaking. Let excess drip to pan beneath.
  9. Carefully brush the melted chocolate over the nests interior. Dribble some down the sides for artistic effect.
  10. Let cool until chocolate is completely set. To rush this you can place in the refrigerator until hardened a bit.
  11. In a sauce pan, toast the hazelnuts. Remove from pan and set aside.
  12. In the same sauce pan caramelize  the brown sugar gently over a med high heat. You don't want to burn the sugar. Add hazelnuts quickly when caramelized and bubbly, toss and coat in pan .
  13. Pour onto parchment lined baking sheet or a Silpat to cool and harden.
  14. Break apart pieces of the candied hazelnuts to place inside the nests.
  15. Serve for dessert, with cheese course, wines, cognac, and coffee.
Notes
You will need a Silpat 12 cup muffin tin
Recipe by COCO COOKS at https://www.coco-cooks.com/2012/09/eros-nests-with-green-blacks-chocolate/