INGREDIENTS (for 6 people)

  • 1 kg of Coselva hazelnuts in shell
  • 200 grams of white chocolate for melting
  • 200 grams of dark chocolate for melting
  • 200 grams of milk chocolate for melting

Buy the products in the recipe!



1. Break the hazelnuts

Start by breaking the hazelnuts to separate the shell from the kernel. You can do this manually or with a nutcracker.

2. Toast the hazelnuts

Preheat the oven to 180 °C (356 °F) and spread the hazelnut kernels on a tray. Wait about 10 minutes, making sure they don't burn. Once toasted, let them cool completely.

3. Remove the skin from the hazelnuts

After cooling, rub the hazelnuts between your hands to remove the fine skin that covers them.

4. Melt the chocolate

Use the bain-marie method to melt the white, dark, and milk chocolate separately. Stir constantly with a wooden spoon until it is completely melted and smooth.

5. Mix the hazelnuts with the chocolate

Add 200 grams of toasted hazelnuts to each type of melted chocolate and stir well to integrate them completely.

With the help of two dessert spoons, take portions of the hazelnut and chocolate mixture and place them on a baking tray lined with parchment paper. Create mounds of the size you desire.

6. Cool the hazelnuts and serve

Let the hazelnuts with chocolate cool at room temperature for a few minutes. Then, store them in the fridge for an hour to ensure the chocolate solidifies completely.

7. Enjoy!

Your delicious chocolate hazelnuts are ready to enjoy. You can store them in an airtight container at room temperature for up to 2 weeks.


For a crunchier texture, chop the hazelnuts before toasting them.

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