dark chocolate, 9 oz
vanilla essence. 1 tbsp
sugar, 3/5 cup
water, 3 tbsp
runny honey, 3,5 oz
walnuts, 3,5 oz


Melt honey in bain-marie, keeping the heat low, it should reduce and turn darker in colour. Cooking will take about 2 hours.
In the oven, toast the hazelnuts for about 15-20 minutes at 350 F. When ready, use a clean tea towel to remove the skins. After peeling, put the hazelnuts back in the switched-off oven to keep them warm.
Twenty minutes before honey is ready, crystallize the sugar by stirring in with water in a sauce pan at very gentle heat. Never forget stirring. The sugar needs to crystallize almost completely .
Melt the chocolate in bain-marie and pour the sugar over the honey. Add vanilla extract, melted chocolate and finally the tasted hazelnuts.
Stir well and pour it into a small rectangular dish, covered with kitchen paper.
Top with remaining hazelnuts and let it set for about 8 hours. Wrapped in kitchen foil, it will last well for long.

Thanks to: My Little Italian Kitchen