Candied Hazelnuts and Chocolate Curls
- 1 cup Sugar
- 2 tablespoons Water
- reserved toasted Hazelnuts from Belgian Chocolate Truffle Cake
- 1 pound Bittersweet Chocolate (very finely chopped)
- 1/4 cup Unsweetened Cocoa Powder
- Combine sugar and the water in a heavy-bottomed skillet. Cook over medium-high heat, washing down, sides of pan with a wet pastry brush to prevent crystals from forming, until sugar dissolves. Continue to cook, without stirring, unti mixture is amber, about 3 minutes. Add nuts; stir with a wooden spoon until caramel hardens around nuts. Transfer to a parchment-lined baking sheet to cool completely.
- Place half the chocolate in a heatproof bowl set over (not in) a pan of simmering water; stir until chocolate is melted. Add remaining chocolate to bowl; remove from heat. Let stand 5 minutes, then stir until smooth.
- Spread half of the chocolate onto the back of a rimmed baking sheet until 1/4 inch thick (chocolate should be opaque on surface). Let stand until just tacky. Holding scraper at a 45-degree angle, scrape chocolate into thick curls. [CHOCOLATE CURL HOW-TO: Spread melted chocolate in a thin layer on the back of a baking sheet. Let stand until set. Hold a bench scraper at a 45-degree angle, and use it to scrape off curls. If chocolate gets too warm, refrigerate briefly to set.] Store at room temperature in an airtight container, between layers of parchment, up to 3 days.
- Add candied nuts to remaining chocolate in bowl, and stir until coated. Spread nuts on a parchment-lined baking sheet, and let stand until set.
- Sift cocoa on top of dried nuts; toss to coat. Store in an airtight container at room temperature up to 3 days.