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1
Place the hazelnuts and vegetable oil in the bowl of a food processor fitted with a steel blade.
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2
Pulse together until the mixture reaches a smooth and creamy consistency (about 1 minute).
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3
Transfer the hazelnut paste to a bowl, cover with plastic wrap, and set aside.
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4
Melt and temper the chocolate (see pages 2530).
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5
Pour the tempered chocolate into a paper pastry cone and cut off a 1/2-inch opening at the pointed end of the cone.
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6
Or pour the chocolate into a plastic squeeze bottle.
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7
Pipe or squeeze chocolate into six 2 by 4-inch rectangular metal molds or tartlet pans up to the top edge.
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8
Let the chocolate stand in the molds for minutes.
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9
Turn the molds upside down over the bowl of chocolate and let the chocolate drip out of the molds.
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10
This will leave a thin coating of chocolate in the molds.
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11
Place a large spoonful of hazelnut paste in a line in the center of each chocolate-lined mold.
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12
Be careful not to let the hazelnut paste come up to the top of the mold.
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13
Fill each mold with the remaining chocolate, just up to the top edge, then clean off the edges with a flexible-blade spatula.
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14
When each mold is filled, tap it gently a few times against the countertop.
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15
This helps the chocolate to spread evenly in the mold and to release any air bubbles that will make holes in the chocolate when it is set.
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16
Transfer the molds to a baking sheet and place it on a flat surface in the freezer.
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17
Leave the molds to set in the freezer for at least 30 minutes.
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18
Take the molds out of the freezer and gently tap each several times against a countertop.
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19
Slip the ingot from the mold.
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20
Turn the unmolded ingots upside down so the bottom becomes the top.
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21
Store the ingots 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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22
They are best served at room temperature.
