Orange Hazelnut Chocolate

The finer the nuts are chopped, the more evenly the mixture can be spread in the mold later.

Stir constantly so nothing burns, and add to the chocolate only after they are cold so the chocolate doesn't seize.

If the orange is sticky, wipe the knife between cuts or slightly dampen it.

Make sure no water or steam gets into the chocolate, otherwise it can become grainy.

Stir only briefly until everything is well distributed so the chocolate doesn't cool and thicken unnecessarily.

Tap the mold lightly on the work surface a few times so air bubbles rise to the top.

Hold the palette as flat as possible to get clean edges and make the pieces easier to release.

Let it set at a cool room temperature; condensation is more likely if you use the refrigerator.

If it is difficult to release, gently twist the mold or chill for 5 minutes.