Chocolate and hazelnut is a childhood favourite of mine. This is more than simply coating hazelnuts in dark chocolate.

My last hazelnut pralines were a success, so I wanted to make them again. However, this time I removed any dairy (I feel the hazelnuts and almonds added enough creaminess) and added a touch of pure lemon oil from Sicily. My family still has some land in Sicily, and on it grows many lemon trees. I love adding lemon zest to many chocolates and desserts, and I feel it adds a brightness to an already delicious confection.

The hazelnuts are well roasted and candied for an extra crunch. Then they are hand coated with two layers. The first layer is a hazelnut almond gianduja, and the second coat is a 75% dark chocolate made with a blend of origins. Finally, they are lightly tossed in natural unalkalized cocoa powder. Rustic but divine.

Ingredients: Hazelnuts, Sugar, Almonds, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Spices, Lemon Oil, Cocoa Powder.

Contains tree nuts (hazelnuts and almonds).

The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.