Begin with making the hazelnut butter, roast nuts for 10 minutes at 400.

Remove skins by rubbing the nuts together in a cheesecloth. Or, be lazy like me, leave them on and call it rustic. It’s not too noticeable imo.

Remove ½ cup hazelnuts and either finely chop with a knife or use a food processor, either way use a sieve to discard the powder. Reserve chopped nuts.

Pulse the rest of the nuts in a food processor for 10 minutes, scraping down every few minutes as needed, until the they release their oils and it turns soupy. This will take awhile, and lots of stopping and scraping but be patient.

Prepare a 12 cup muffin tin with 12 greaseproof muffin liners.

Fill a saucepan that can hold a heat-safe bowl with just an inch of water. Bring to a gentle simmer. Place 4 oz of dark chocolate  and 2 oz of milk chocolate in the bowl and place it on top of the simmering water - reserving a fistful of dark chocolate for seeding. Once the chocolate is melted, add the remaining dark chocolate and stir until it’s smooth and fully melted.

Add half of the chopped nuts to chocolate.

Add a heaping 1 tablespoon chocolate to the liners and, using the back of a spoon drag the chocolate upwards to cover the sides. Try to do this in a way that results in an even layer.

Set at room temperature for 20 minutes to set.

Meanwhile, mix the hazelnut butter with the powdered sugar, salt and vanilla in a bowl.

Once the bottom chocolate has set, spoon mixture on top of chocolate in about 1.5 teaspoons and flatten without allowing it to fully touch the edges.

Melt remaining chocolate in double boiler according to above method, add remaining chopped hazelnuts.

Dollop about 1 tablespoon chocolate on top of hazelnut butter, using an offset spatula to flatten.

Set in fridge for 30 mins.