Caramelized Hazelnuts with Chocolate

Heat the hazelnuts in a preheated oven at approx. 150 °C for 20 minutes until the brown skin begins to loosen. Place in a tea towel, tie and rub vigorously until the shell is rubbed off or the nuts are shelled. Caramelize sugar in a pan, add a little water, but do not stir! Boil down to a light syrupy consistency. Toss hazelnuts in it and group 4-5 nuts at a time while still hot. (Leave the pan on the warm edge of the stove.) Melt the couverture with butter, glaze the nuts with it and chill. Decorate cooled nuts with liquid white chocolate or chocolate chips.

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