Only two ingredients star in this simple candy, chocolate and hazelnuts, so use the best quality you can afford.

　　

Ingredients

42 pyramids

　　8 ounces bittersweet chocolate, finely chopped

　　1 1/2 cups toasted, skinned hazelnuts

　　

Step 1

Line a baking sheet with parchment or waxed paper. Melt and temper the chocolate (see pages 25–30) and hold it at the correct temperature over a pan of water that is 2°F warmer than the chocolate. If using the same thermometer to check the temperature of the chocolate and the water, be sure to dry it completely so no water mixes with the chocolate. Stir the hazelnuts into the chocolate, coating them completely. Using a spoon, lift out 3 or 4 hazelnuts. Let the nuts drop gently from the spoon onto the baking sheet to form a pyramid. Use 2 or 3 nuts to form the base of the pyramid and balance the remaining hazelnut on top. When all the pyramids are formed, let them set up at room temperature, or chill them in the refrigerator for 15 minutes. Place each pyramid in a paper candy cup.

　　

Step 2

Store the pyramids between layers of waxed paper in an airtight container wrapped with aluminum foil in the refrigerator for up to 3 weeks or in the freezer for up to 2 months. They are best served at room temperature.

　　

VARIATIONS

Step 3

Substitute white or milk chocolate for the bittersweet chocolate.

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