Nana's Treats

The less water you use, the more aromatic the mixture will be and the better it will stay pliable.

Kneading by hand often works best — you'll immediately feel whether the mixture needs more nuts or a little espresso.

If the mixture becomes too soft, knead in a little more hazelnut; if it's too dry, add espresso drop by drop.

Roll between two sheets of baking paper so nothing sticks and the surface stays smooth.

A lightly oiled knife or a bench scraper gives clean edges.

Make sure no water gets into the chocolate, otherwise it may seize.

For an extra fine texture, sift the espresso powder first.

Dip them using two forks and let the excess drip off briefly for an even coating.

If you want to speed things up, chill the treats for 10–15 minutes until the coating is firm.