Chocolate Hazelnut Brittle

In a saucepan prepare a syrup with 30 g of sugar and the same amount of water

Add the grated dark chocolate and melt it completely over moderate heat

In another saucepan warm the honey over low heat until a drop poured into cold water crystallizes

Place the hazelnuts in a hot oven (200°C) and toast them for 10 minutes, then remove their skins by rubbing them between your hands

Put the egg whites in a bowl set in a larger one filled with boiling water and whisk them until stiff peaks form using a whisk

Place the remaining sugar in a clean saucepan, add half a glass of water and caramelize it, then incorporate the honey

Add the whipped egg whites, the peeled hazelnuts and the chocolate mixture and fold together very gently

Transfer the mixture into a rectangular pan greased with oil and level it so that it is about 2 cm thick

Let cool and before it hardens completely cut it into many rectangles

Wrap the pieces of nocciolato you do not consume immediately individually in aluminum foil and store them in a dry place where they will keep for up to two months