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hazelnut dragées

Dragées are a sugar-coated confectionery with a hard shell.

Originally made with almonds and honey, dragées are thought to date back to ancient Rome when a confectioner named Julius Dragatus introduced honey-covered almonds as a sweet-and-salty confection.

Originally called dragati, they were served on special occasions and more regularly to those who could afford them. As time progressed and sugar became more available in the 15th century, dragées were crafted using sugar instead of honey.

Chef Conniff’s Hazelnut dragées are a classic confection, featuring caramelized nuts enrobed in chocolate for a crisp, glossy finish. Making them at home allows you to master the technique while creating an elegant treat for gifting, entertaining, or simply indulging in a these delightful bites.

Hazelnut Dragées
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Hazelnut Dragées

In this “Master Class,” Calgary chocolatier Kevin Conniff of Sweet Bella Chocolates shows us how to make his delicious Hazelnut Dragées with vanilla and dark rum.
Author Kevin Conniff

Ingredients

  • 5 oz granulated sugar
  • 1 oz water
  • 14 oz whole blanched hazelnuts
  • 14 oz semi-sweet couverture chocolate
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1/4 tsp dark rum

Instructions

  • Preheat oven to 200 F.
  • Add the sugar and water to a saucepan and bring to a simmer.
  • Place the hazelnuts on a sheet tray in the oven with the door open to warm them.
  • Increase the heat and boil the sugar and water mixture until the water boils away, leaving the remaining mixture at 265 F - 270 F on a candy thermometer.
  • Add the warm hazelnuts to the hot sugar syrup and remove from the heat.
  • Stir the nuts and sugar with a wooden spoon until the nuts are evenly coated in the syrup and the sugar becomes crystalized.
  • Return to the burner at medium heat and continue to slowly mix. Continue mixing the nuts until the sugar is a light to medium golden colour and the nuts are toasted. This happens quickly. It’s all too easy to burn the sugar, so don’t leave the stove.
  • Tip the nuts onto a sheet pan, separating them with the spoon, and allow to cool.
  • When the hazelnuts are at room temperature, place them in a large bowl.
  • Temper the chocolate according to the instructions on the packaging.
  • Add a little tempered chocolate to the nuts and begin to gently “dredge” or coat the hazelnuts with a spatula.
  • Let the first coating of chocolate completely set.
  • Thoroughly combine salt, vanilla and rum in a small bowl.
  • Continue to coat the hazelnuts with chocolate 2 or 3 more times and then, at the end, mix in the salt/vanilla/rum mixture. 

Notes

Makes about 800 g (or just under 2 cups).