Ingredients  :

CIOCCOLATO FONDENTE 300 grams
BAUDET 60 grams
NOCCIOLE 45

How to prepare the cookies:

Step 1
Spread the bee on a sheet of oven paper

Step 2
: Grill at 180°C for about 10 minutes, then toss them in the oven, cool them and put them on the stove.

Step 3
Finely chop the melted cheese with a knife

Passage 4
Transfer it to a heat-resistant container

Step 5
Pour some water into a heavy-bottomed saucepan, place the bowl with the chocolate on top and turn on the heat.

Step 6
Let the chocolate melt gently in a bain-marie until you obtain a smooth and shiny sauce.

Step 7
Remove from heat and add cold butter

Step 8
Quickly incorporate it using a spatula

Step 9
Pour the melted chocolate into a silicone chocolate mould, filling it halfway; then insert 1 whole toasted hazelnut into each cell

Step 10
Using a piping bag, cover the hazelnuts with the melted chocolate, reaching the edge.

Step 11
Remove excess chocolate using a spatula

Step 12
Gently tap the mold on the work surface at least twice to eliminate any air bubbles.

Step 13
Continue preparing the chocolates until all the ingredients are used up, always taking care to level the surface with a spatula.

Step 14
Arrange the silicone molds on a tray, so that they remain flat, and transfer them to the refrigerator for at least 4 hours.

Step 15
Once the resting time has elapsed, unmold the chocolates by applying light pressure with your fingers.

Step 16
Distribute the chocolates on a serving plate, bring to the table and serve.

Storage space :
Chocolates can be stored at room temperature, in a tin box and away from any heat source, for up to 1 week.