🔥 Celebrate new books on our BBQ & Grilling shelf with 25% off ckbk membership 🔥
Medium
By Martin Benn
Published 2014
Pour the hazelnut oil into a bowl and whisk through the maltodextrin. Once combined, use your fingers to clump the mixture together into small rock-like shapes. Place a frying pan over medium–low heat and add the hazelnut and maltodextrin mixture. Swirl the pan to make the hazelnut rocks smoother. Pour onto a tray and set aside to cool.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe