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1
Heat the sugar in a saucepan over medium heat until it melts and becomes a light caramel.
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2
Add hazelnuts and stir quickly with a wooden spoon.
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3
Spread the caramelized hazelnuts on a parchment paper and let cool.
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4
When cool, cover with a second sheet of parchment paper and roll with the rolling pin over pressing to break into pieces.
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5
In a saucepan over low heat, melt the dark chocolate and hazelnut chocolate.
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6
Stir to smooth.
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7
When melted, add the hazelnut brittle pieces.
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8
Pour this mixture onto a parchment paper, spread to form a 1.5 cm layer.
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9
Allow to harden for 2 hours.
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10
Cut irregular pieces with a knife and roll them in the cocoa powder.
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11
Keep cool and take them out 5 minutes before serving.
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12
Cut the hazelnut chocolate bar into small sticks 0.5 cm thick and 1 cm long.
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13
Roll out the almond paste using icing sugar to make an rectangle 0.5 cm thick.
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14
Cut strips 0.5 cm but 4 cm long.
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15
Take a piece of chocolate and wrap it with a piece of almond paste.
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16
Then make a ball rolling it in your hand. Set them aside.
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17
Melt the chocolate in the microwave and dip each ball in chocolate.
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18
Allow to harden by placing them on a sheet of parchment paper
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19
Melt the white chocolate, mix it with the almond paste and zest of an orange.
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20
Shape this mixture into small balls.
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21
Let harden one hour in the freezer.
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22
Melt the chocolate in the microwave, dip the balls of marzipan.
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23
Top each ball with a piece of candied orange.
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24
Allow to harden on a sheet of parchment paper.
