Candied Hazelnuts and Chocolate Curls

Preparation

1. Step 1

   Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins.

   Step 2

   Place the sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes. Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts. Transfer to a parchment-lined baking sheet; let cool completely.

   Step 3

   Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl. Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot. Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.

   Step 4

   Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface). Let stand until just tacky. Hold the scraper at a 45-degree angle; scrape the chocolate off the surface. The curls can be stored in an airtight container layered with parchment at room temperature.

   Step 5

   While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated. Spread the nuts on a parchment-lined baking sheet, and let stand until set.

   Step 6

   Sift the cocoa powder on top of the dried nuts and toss to coat. Store in a resealable plastic bag for up to 1 week, until ready to use.