Chocolate Drops

Line a baking sheet or a flat surface with baking paper and roughly chop the couvertures (white and milk) separately.

Melt the white couverture in a heatproof bowl over a hot water bath and stir until smooth.

Melt the milk couverture in a second bowl over the hot water bath and stir until smooth as well.

Let both couvertures cool briefly until they are thick and pourable.

Use a spoon to place small drops of the white and the milk couverture onto the baking paper.

Immediately sprinkle the drops with raisins and coarsely chopped hazelnuts.

Let the chocolate drops dry or set completely at room temperature.

Remove the chocolate drops from the baking paper and store cool in airtight containers.