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Any time of year these chocolates make a memorable gift to show your appreciation to someone you care about. The simple to make almond paste is so versatile and lasts a couple of weeks, so it’s likely to become one of your standard pantry ingredients as well.

Yields – 24 Chocolates

Prep Time – 45 Minutes

Ingredients

• 24 hazelnuts
• 2/3 cup almond meal
• 3 tablespoons maple syrup
• 1 teaspoon almond extract (optional)
• 75-100 grams high quality dark chocolate
• Kosher salt
• Red pepper flakes

Instructions

Step 1

Toast the hazelnuts in a preheated 325 degree F. oven until the centers are lightly browned, about 15 minutes. Immediately turn them out onto a clean kitchen towel, fold the towel to cover and rub the nuts vigorously to remove as much skin as possible. Set skinned nuts aside

Step 2

Toast more than the 24 you plan to use in this recipe. At least in our house toasted hazelnuts have a sneaky way of disappearing and those that remain keep well in an airtight jar.

Step 3

In a small mixing bowl, combine the almond meal, maple syrup and almond extract or water. Combine the mixture to a smooth paste. Prepared in advance, keeps refrigerated and airtight for 2 weeks.

Step 4

Flatten a teaspoon-sized piece of the almond paste and flatten into a round. Place a nut in the center and wrap almond paste around to cover. Roll between the palms of your hands to make a smooth, evenly shaped ball. Repeat with all the nuts.

Step 5

Break the chocolate into pieces and place them in the top of a double boiler over hot water. Using a rubber spatula, stir and fold the chocolate until it is a smooth even texture. Do not get water into the chocolate.

Step 6

Immediately remove from the heat and place over iced water, again stirring and folding the chocolate to cool quickly and thicken slightly. Once more place the chocolate over warm water and melt to an even texture. This step helps to prevent the chocolate from “blooming” or developing white blotches as it cools.

Step 7

Quickly remove the chocolate from the heat and allow it to rest at room temperature, for about 3 minutes. Using a fork lower each hazelnut ball into the chocolate, rolling to coat evenly. Lift out of the chocolate, resting chocolate on the fork over the bowl for a moment to allow extra chocolate to drip into the bowl.

Step 8

Place coated hazelnut balls on wax paper. Sprinkle kosher salt or red pepper flakes (or both) on top of the chocolates. Immediately place in the refrigerator to harden the chocolate coating. Serve cold or at room temperature. Will keep for a week if refrigerated. Theoretically.