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Pass through #10 and #5 sieves. You want to have about [g 300] of uniform-size chopped nuts for final garnish. Rechop or discard as needed.\r\n\r\nSet aside.","extra":null,"hide_number":null,"id":76136,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":4194304,"subrecipe_title":null,"title":"Reserve 20 whole hazelnuts; chop the rest","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Takes about 2 hours.","extra":null,"hide_number":null,"id":76137,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":6291456,"subrecipe_title":null,"title":"Prepare Foie Gras Ganache","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[{"display_quantity":"0.5","note":null,"quantity":"0.5","unit":"recipe","ingredient":{"for_sale":false,"id":3156,"product_url":null,"slug":"foie-gras-ganache","sub_activity_id":1419,"title":"Foie Gras Ganache"}}]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold. \n\nTIP: Place the mold in a baking tray and tap on the counter to flatten and even out the ganache. \n\nIn half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache. Leave the other hemispheres with only ganache.","extra":null,"hide_number":null,"id":76138,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7340032,"subrecipe_title":null,"title":"Pipe ganache into [mm 30] hemisphere molds","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"About 1 hour.","extra":null,"hide_number":null,"id":76139,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":7864320,"subrecipe_title":null,"title":"Cover and freeze","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"When ganache has frozen completely, remove from freezer. \r\n\r\nIn hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut.","extra":null,"hide_number":null,"id":76140,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8126464,"subrecipe_title":null,"title":"Scoop out craters in half of the hemispheres","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Press hemispheres with craters onto hemispheres with hazelnuts to make spheres. \n\nUse a blowtorch to loosen up the mold and stick the halves together. Be sure to heat gently, or you will ruin the shape.\n\nOnce hardened, clean up the seam with a knife.","extra":null,"hide_number":null,"id":76141,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8257536,"subrecipe_title":null,"title":"Press halves together","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Freeze until fully hardened, about 1 hour.","extra":null,"hide_number":null,"id":76142,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8323072,"subrecipe_title":null,"title":"Return to freezer","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":null,"audio_title":null,"created_at":"2014-04-15T19:16:40Z","directions":null,"extra":null,"hide_number":null,"id":76143,"image_description":null,"image_id":null,"is_aside":null,"presentation_hints":{},"step_order":8355840,"subrecipe_title":null,"title":"Heat water bath to [c 55]","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":null,"ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Place a heat-conductive container in water bath. Take precautions to prevent water from getting in.\n\nFill container with dark chocolate, and bring chocolate up to [c 55].\n\nRemove container from water bath.","extra":null,"hide_number":null,"id":76144,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8372224,"subrecipe_title":null,"title":"Melt chocolate","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[{"display_quantity":"250","note":null,"quantity":"250.0","unit":"g","ingredient":{"for_sale":false,"id":2946,"product_url":"http://www.amazon.com/Valrhona-Chocolate-Guanaja-Feves-discs/dp/B005QF5XDS/ref=sr_1_5?ie=UTF8&qid=1382143392&sr=8-5&keywords=valrhona&tag=delvkitc-20","slug":"chocolate-dark","sub_activity_id":null,"title":"Chocolate, dark"}}]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Using a tooth pick or skewer, dip frozen foie gras spheres into melted chocolate.","extra":null,"hide_number":null,"id":76145,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8380416,"subrecipe_title":null,"title":"Dip frozen spheres into melted chocolate","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Allow chocolate to fully harden before dipping a second time. It may be necessary to return spheres to freezer between dips for best results. (If returning to freezer, be sure to return your chocolate to the water bath to keep its temperature up.)\r\n\r\nTIP: Liquid nitrogen speeds this process, but it's optional.","extra":null,"hide_number":null,"id":76146,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8384512,"subrecipe_title":null,"title":"Dip again!","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Place chopped hazelnuts from step 2 in a bowl. \r\n\r\nOne at a time, place chocolate-covered spheres in the bowl. Using a blowtorch, carefully melt the outside of the spheres so the nuts will stick. Do not overheat or you'll ruin the shape.","extra":null,"hide_number":null,"id":76147,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8386560,"subrecipe_title":null,"title":"Garnish with chopped hazelnuts","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"NOTE: If you want to cut them before serving, return to freezer to harden.","extra":null,"hide_number":null,"id":76148,"image_description":"","image_id":"","is_aside":null,"presentation_hints":{},"step_order":8387584,"subrecipe_title":null,"title":"Reserve in fridge until service","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]},{"activity_id":1468,"audio_clip":"","audio_title":"","created_at":"2014-04-15T19:16:40Z","directions":"Serve with just a bit of salt if desired. We recommend Maldon sea salt flakes.\n\nKeeps for about two hours outside the fridge, but they're best enjoyed cold. \n\nKeeps in the fridge for 3\u20134 days. If well-sealed, keeps in the freezer for up to a month. \n\nNOTE: If you have a band saw, use it to cut the \"rochers\" in half and reveal their sexy interiors!","extra":null,"hide_number":null,"id":76149,"image_description":"ChefSteps Foie Gras Rocher recipe includes foie gras ganache, rich dark chocolate and roasted hazelnuts","image_id":"{\"url\":\"https://www.filepicker.io/api/file/vwWYucyiRXKYcD0yjBhX\",\"filename\":\"Foie Gras Rocher_ChefSteps1.jpg\",\"mimetype\":\"image/jpeg\",\"size\":356454,\"key\":\"nrBWO9CZQ2ClUHhA8EEK_Foie Gras Rocher_ChefSteps1.jpg\",\"isWriteable\":false}","is_aside":null,"presentation_hints":{},"step_order":8388096,"subrecipe_title":null,"title":"Serve or reserve","transcript":null,"updated_at":"2014-04-15T19:16:40Z","youtube_id":"","ingredients":[]}]}

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