Chocolate Calzone | Searching4Zen

Ingredients

• 1 kg tipo 00 flour , plus extra for dusting
• 1 x 7 g sachet of dried yeast or 5g fresh yeast
• 1 tablespoon caster sugar
• 350 g hazelnuts
• 100 g golden caster sugar
• 450 g quality dark chocolate (70%)
• 225 ml double cream
• 150 g unsalted butter (at room temperature)
• Preheat the oven to 200ºC/400ºF/gas 6.
• To make the dough, sieve the flour and 1 big pinch of fine sea salt onto a clean work surface, then make a well in the middle.
• Combine the yeast, sugar and 650ml of tepid water in a jug, leave for a few minutes until it starts to froth, then pour into the well.
• Place into a large flour-dusted bowl, dust with a little more flour, then cover the bowl with a damp cloth. Leave in a warm place for about 1 hour, or until doubled in size.
• To make the filling, spread the hazelnuts out on a baking tray, then place in the oven for 10 minutes, or until golden. Leave to cool completely.
• Reserving a small handful of the toasted nuts, place the rest into a food processor with the sugar, then blitz to a fairly smooth paste.
• Snap the chocolate into a medium heatproof bowl, and rest over a pan of simmering water on a medium heat. Stir until melted.
• Add the cream and 100g of butter, then stir until smooth and combined. Fold in 1 big pinch of sea salt and the hazelnut paste.
• Knock back the risen dough, then divide into 14 portions. On a flour-dusted surface, roll each portion out into rough 16cm rounds.
• Roughly chop or bash the reserved toasted nuts.
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• Chocolate
• Dessert
• Pizza