Recipe courtesy of En-Ming Hsu

Trois Freres

  • Total: 1 hr 30 min
  • Prep: 1 hr
  • Cook: 30 min
  • Yield: Yield: 30 pieces
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1 pound tempered dark chocolate

9 ounces whole blanched hazelnuts, toasted


  1. 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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