Chocolate Hazelnut Pyramids

Directions

1. 1
   Line a baking sheet with parchment or waxed paper.
2. 2
   Melt and temper the chocolate (see pages 2530) and hold it at the correct temperature over a pan of water that is 2F warmer than the chocolate.
3. 3
   If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate.
4. 4
   Stir the hazelnuts into the chocolate, coating them completely.
5. 5
   Using a spoon, lift out 3 or 4 hazelnuts.
6. 6
   Let the nuts drop gently from the spoon onto the baking sheet to form a pyramid.
7. 7
   Use 2 or 3 nuts to form the base of the pyramid and balance the remaining hazelnut on top.
8. 8
   When all the pyramids are formed, let them set up at room temperature, or chill them in the refrigerator for 15 minutes.
9. 9
   Place each pyramid in a paper candy cup.
10. 10
    Store the pyramids between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
11. 11
    They are best served at room temperature.
12. 12
    Substitute white or milk chocolate for the bittersweet chocolate.