Chocolate hazelnut gianduja candies

Process saved caramelized hazelnuts into a praliné paste.

Break cornflakes into small pieces.

For the bottom layer, mix praliné with melted milk chocolate, butter and the broken flakes; spread flat, evenly covering the whole surface.

For the top layer, combine room-temperature praliné with tempered milk chocolate (no flakes, no butter) and spread flat and clean.

Rest in a cool area overnight to set completely, chilling if the room is too warm; work chocolate at around 65F / 18C.

Square off the slab, save the trimmings, and cut into rectangles or squares.

Temper dark chocolate: melt over a water bath to about 50C / 122F.

Cool the chocolate to 77 to 78F / 25 to 26C.

Warm it back to 86 to 88 / 30 to 31.

Dip each candy in the tempered dark chocolate with a dipping fork, scrape off the excess quickly and set on a silicone mat or acetate sheet.

After a couple of seconds mark with the fork or top with a toasted hazelnut; re-warm the chocolate briefly over the water bath every 5 minutes or so.