Gianduia Chocolates

Directions

1. 1
   Lightly oil an 8-inch square baking pan and line with plastic wrap, allowing a 2-inch overhang.
2. 2
   Toast and skin hazelnuts.
3. 3
   In a food processor pulse hazelnuts until finely chopped, about 30 seconds.
4. 4
   Chop chocolates into 1/4-inch pieces, reserving 1 slightly mounded tablespoon bittersweet chocolate for tempering.
5. 5
   In a double boiler or a metal pan set over a saucepan of barely simmering water melt three fourths of chocolate, stirring until smooth.
6. 6
   Remove top of double boiler or bowl from heat and add remaining chocolate in 2 or 3 batches, stirring until smooth and allowing each batch to melt before adding next.
7. 7
   When all of chocolate is melted, test its temperature: Put a dab of chocolate on the inside of your lower lip; it should be slightly cooler than your body temperature.
8. 8
   If chocolate is too warm, add reserved chocolate, stirring until smooth.
9. 9
   Stir hazelnuts and hazelnut butter into chocolate until combined well and spread mixture in pan.
10. 10
    Chill confection, covered with plastic wrap, until firm, at least 2 hours.
11. 11
    Lift confection out of pan and peel off plastic wrap.
12. 12
    On a cutting board with a sharp large knife cut confection lengthwise into 1-inch strips and cut strips crosswise into 1-inch squares.
13. 13
    Chocolates keep, covered and chilled, 1 month.