Ingredients

• 1 pound tempered dark chocolate
• 9 ounces whole blanched hazelnuts, toasted

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Instructions

1. On parchment, drop a small disk about 1/2-inch diameter of chocolate. Place 3 hazelnuts on the disk and let set. Repeat this until you have about 30 pieces. Dip the pieces after they have set in the chocolate to coat. Let dry.