Ingredients

Makes enough for one 9-inch cake

　　2 cups hazelnuts

　　1 cup sugar

　　2 tablespoons water

　　1 pound bittersweet chocolate, very finely chopped

　　1/4 cup unsweetened cocoa

　　

Step 1

Preheat the oven to 350°F. Spread the nuts on a baking sheet. Bake until fragrant and toasted, about 12 minutes. Transfer to a clean kitchen towel; rub to loosen the skins.

　　

Step 2

Place the sugar and water in a medium heavy skillet. Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes. Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts. Transfer to a parchment-lined baking sheet; let cool completely.

　　

Step 3

Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl. Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot. Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.

　　

Step 4

Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface). Let stand until just tacky. Hold the scraper at a 45-degree angle; scrape the chocolate off the surface. The curls can be stored in an airtight container layered with parchment at room temperature.

　　

Step 5

While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated. Spread the nuts on a parchment-lined baking sheet, and let stand until set.

　　

Step 6

Sift the cocoa powder on top of the dried nuts and toss to coat. Store in a resealable plastic bag for up to 1 week, until ready to use.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.