Gianduia Chocolates

1. 1

   Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.

2. 2

   Toast and skin hazelnuts.

3. 3

   In a food processor pulse hazelnuts until finely chopped, about 30 seconds.

4. 4

   Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering.

5. 5

   In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth.

6. 6

   Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.

7. 7

   When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature.

8. 8

   If chocolate is too warm, add reserved chocolate, stirring until smooth.

9. 9

   Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan.

10. 10

    Chill confection, covered with plastic wrap, until firm, at least 2 hours.

11. 11

    Lift confection out of pan and peel off plastic wrap.

12. 12

    On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares.

13. 13

    Chocolates keep, covered and chilled, 1 month.

* Per serving · 4 servings · Values may vary.