Step 1

Place the hazelnuts on a lined baking sheet and toast at 400F/200C for 5 minutes. Set aside and leave to cool.

Step 2

In a medium-sized bowl, combine the cocoa butter and maple syrup.

Step 3

Place the bowl in a water bath/bain marie and stir until the mixture reaches 40C/104F. It’s ok if there are some solid cocoa butter pieces still in the bowl.

Step 4

Remove the bowl from the water bath/bain marie and continue stirring until the cocoa butter has fully melted.

Step 5

Add the cocoa mass/cocoa powder and coconut milk powder into the bowl with the butter mixture and mix well until the temperature drops down to 27-29C/80-85F.

Step 6

Pour the mixture into a silicon or hard plastic chocolate mold.

Step 7

Sprinkle over the roasted hazelnuts and chill in the fridge until firm.