| 1 | From: sallie austin |
| 2 | filling number of servings: 25 |
| 3 | Preheat oven to 350°F. |
| 4 | Form a sheet of tinfoil over the back of a 9 inch square baking pan. |
| 5 | Place the foil in the pan and smooth it into corners and sides as evenly as possible. |
| 6 | Place the hazelnuts in a roasting pan. |
| 7 | Put them in oven and roast for 10 minutes, then place nuts in a heavy kitchen towel and rub them back and forth vigorously, so that their bitter dried skins are removed. |
| 8 | Pick over and discard all skins. |
| 9 | Grind the nuts coarsely or chop in a food processor. |
| 10 | Melt the dark chocolate and butter over hot water. |
| 11 | Stir in sugar, brandy, and nuts, and mix well. |
| 12 | Form paste into 25 small balls. |
| 13 | Arrange the chocolate balls in 5 even rows over the bottom of the dish, and press each ball down so that it is somewhat flattened against the bottom of the pan. |
| 14 | Place the grated white chocolate over hot water and let it melt completely. |
| 15 | Stir until smooth, then immediately pour the chocolate into the center of the pan and over as many chocolate rounds as possible. |
| 16 | Using a finger, smooth the chocolate evenly over the balls, out to the edge of the pan in a thin, flat layer. |
| 17 | Place the pan in refrigerator briefly, until the chocolate hardens somewhat but does not completely firm. |
| 18 | Run a knife or ravioli cutter between the rows and down the sides, then replace dish in the refrigerator to harden. |
| 19 | When firm, lift out the foil and separate the candies into individual pieces. |
