These are all professional pastry chefs' recipes. The ingredients may be difficult to procure and the results difficult to reproduce. These[ recipes have not been tested in the Food Network kitchens. Therefore, Food Network cannot attest to the accuracy of any of the recipes.]
- 1 pound tempered dark chocolate
- 9 ounces whole blanched hazelnuts, toasted
On parchment, drop a small disk about 1/2-inch diameter of chocolate. Place 3 hazelnuts on the disk and let set. Repeat this until you have about 30 pieces. Dip the pieces after they have set in the chocolate to coat. Let dry.
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