Giandujotto (Piedmont Hazelnut Chocolate)

Instructions

1. Heat the oven to 350 F (175 C). Toast the hazelnuts on a sheet pan for 10 to 12 minutes until golden and fragrant, then rub in a towel to remove loose skins and cool for 15 minutes.
2. Grind the warm nuts in a food processor for 6 to 8 minutes, scraping the bowl often, until they form a smooth, glossy, almost liquid paste.
3. Add the powdered sugar, cocoa and salt and process another 2 minutes until silky with no grit.
4. Melt the milk chocolate in a bowl over barely simmering water or in the microwave in 20-second bursts, stirring until smooth and no hotter than 115 F (46 C).
5. Scrape the chocolate and melted cocoa butter into the nut paste and process or stir until fully blended and shiny.
6. Spoon the mixture into a triangular-prism silicone mold, or press it into a parchment-lined 8-inch loaf pan in an even layer about 1.5 inches thick.
7. Chill for 2 hours until firm. Turn out and, if using a loaf pan, cut into 24 small triangular prisms with a warm knife, wiping the blade between cuts.
8. Let the pieces sit at room temperature for 10 minutes before serving so the flavor opens up.