1 cup (5.5oz/150g) pealed hazelnuts or almonds (or combine)

2 tbsp (1fl oz/3cl) water

⅓ cup (1.5oz/40g) dark brown sugar

¼ cup (2oz/50g) white granulated sugar

½ tsp fleur de sel

1 ⅓ cup (8oz/200g) Genauva chocolate (milk or dark)

Eventually spice up the chocolate with:

  • For dark chocolate: Wasabi, chili, anise, ginger, vanilla, mace
  • Milk chocolate: cinnamon, saffron, vanilla, nutmeg

For decoration

Sesame seeds

Cocoa powder

Cookie crumbles

Grated coconut

Crushed nuts

Puffed rice

Almond shavings


If you make combinations of chocolate, spices and decoration, best try in advance if they combine well

Chocolate covered hazelnuts

Chocolate covered nuts


  • Roast the nuts in the oven at 320°F (160°C) for 15min, until they are gold brown
  • Make a syrup;
  • Heat sugar and water in a sauce pan over high heat. Let it boil well until syrup starts to form
  • Add the warm nuts and salt to the syrup and stir well without damaging the nuts
  • The nuts will first turn sandy but continue stirring until the sugar has melted again to turn into caramel. Take care that the caramel doesn’t burn (it will be bitter and inedible)
  • Pour the nuts on a lined baking sheet and separate them with a spatula.
  • Beware the caramel is extremely hot!
  • Let cool down
  • Melt the chocolate in de microwave or double sauce pan (there is no need to temper when the chocolate will be covered up with the final decoration)
  • Dip the nuts in the chocolate with a fork and put them on a baking sheet filled with the decoration of your choice, roll them until the chocolate is well covered.
  • Let cool down

For gifting: Put different chocolates in a cellophane bag with a nice bow

For serving: put each chocolate in a chocolate paper cup


Comments, questions and tips

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