Toasted hazelnuts and bits of candied orange peel disappear into little dark mounds that set on parchment, each one made from François Pralus’s Cuba 75% Dark Chocolate Bar, bold and complex, with a spicy, lightly peppery character.
Makes 16 · 15 min + 30 min setting
- Toast 1 cup (140 g) hazelnuts in a dry skillet for 5 minutes, rub off the skins and let cool.
- Melt the Cuba 75% dark chocolate bar (3.5 oz / 100 g) in a bowl over barely simmering water, stirring gently.
- Stir in the hazelnuts and 2 tbsp chopped candied orange peel.
- Drop 16 small spoonfuls onto parchment paper and let set in a cool place for 30 minutes.
The star of this recipe: Cuba 75% Dark Chocolate Bar, by François Pralus.
