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1
Line a baking sheet with parchment or waxed paper.
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2
Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.
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3
Melt and temper the milk chocolate (see pages 2530).
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4
Thoroughly mix in 1 cup of the Nutella, then pour this mixture into the flan form.
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5
Use a rubber spatula to spread the mixture into the corners and to an even thickness.
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6
Chill in the refrigerator for no longer than 15 minutes.
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7
Meanwhile, melt and temper the bittersweet chocolate.
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8
Thoroughly mix in the remaining 1 cup Nutella and pour on top of the milk chocolate layer.
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9
Spread evenly with a rubber spatula.
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10
Chill the confection in the refrigerator until firm (2 to 3 hours).
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11
Remove the confection from the refrigerator.
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12
With a sharp, thin-bladed knife, cut around the rim of the flan form to loosen it.
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13
Remove the flan form then gently peel the parchment paper off the back of the confection and place the confection on a cutting board.
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14
Cut into fourteen 1-inch-wide strips.
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15
Lay each strip on its side and cut on the diagonal into pieces about 1/2 inch wide.
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16
Place 2 diamond-shaped pieces together in each paper candy cup.
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17
In a tightly covered container wrapped in several layers of aluminum foil, the diamonds will keep for 1 month in the refrigerator or 2 months in the freezer.
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18
They are best served at room temperature.
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19
Substitute 18 1/2 ounces gianduja chocolate for the milk chocolate and 1 cup of the Nutella or praline paste.
