San Valentino Kisses

Method

1. Toast the hazelnuts in the oven at 170°C for 5 minutes or in a pan for a few minutes to make them crunchier and more aromatic.
2. Crush 80 g of the toasted hazelnuts into granules (you can also buy pre-crushed hazelnuts). Leave about 20 hazelnuts whole.
3. Melt the milk chocolate together with the butter using either a double boiler or a microwave. If using a microwave, heat in short bursts of 10 seconds and stir.
4. Once melted, add the hazelnut granules and Nutella. Mix thoroughly.
5. Cover the mixture with plastic wrap in contact with the surface and refrigerate for about an hour (or at least 30 minutes) until firm.
6. Once firm, scrape a small amount with a spoon and roll into a ball with your hands. The warmth of your hands will soften it.
7. Press a whole hazelnut into the center of each ball, pointy part inward, then shape the edges to form the classic 'kiss' shape.
8. Place the shaped kisses in the freezer for at least 30 minutes to become very cold for glazing.
9. For the chocolate glaze: finely chop a small portion of the dark chocolate. Melt the rest of the dark chocolate in the microwave.
10. Add the finely chopped chocolate to the melted chocolate to temper it. Stir until smooth and glossy.
11. Dip each frozen kiss into the tempered chocolate to coat completely. Let set on a tray.
12. Optionally, wrap in paper or add a love note inside, then serve.