Hazelnut and chocolate caramels

1. Oil a large square or rectangular mold. Chop hazelnuts. Melt the chocolate in a double boiler or bain-marie. In a  heavy bottomed sauce pan, combine sugar, honey, butter and cream.

2. Place the pan over low heat and cook, stirring with a wooden spoon. Once the mixture foams, watch carefully while continuing to stir until the caramel has turned brown. Add the melted chocolate and the crushed nuts. Combine well.

3.  Pour the chocolate caramel into the mold and let cool. When the caramel has cooled down and slightly hard, draw with a knife small squares.

4. Once the caramel is completely cold, break it following the squares. Store them in an airtight container, and serve with coffee.

Photo credit: Sucré Salé