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1
Line a baking sheet with parchment or waxed paper.
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2
Melt and temper the chocolate (see pages 2530) and hold it at the correct temperature over a pan of water that is 2F warmer than the chocolate.
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3
If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.
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4
Stir the hazelnuts into the chocolate, coating them completely.
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5
Using a spoon, lift out 3 or 4 hazelnuts.
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6
Let the nuts drop gently from the spoon onto the baking sheet to form a pyramid.
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7
Use 2 or 3 nuts to form the base of the pyramid and balance the remaining hazelnut on top.
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8
When all the pyramids are formed, let them set up at room temperature, or chill them in the refrigerator for 15 minutes.
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9
Place each pyramid in a paper candy cup.
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10
Store the pyramids between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
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11
They are best served at room temperature.
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12
Substitute white or milk chocolate for the bittersweet chocolate.
