1 Secure 1 hazelnut onto each chocolate disc with a dot of couverture to hold it in place.
2 Using an open star tip, pipe a rosette of gianduja over each hazelnut.
3 Finish the candies by placing a small piece of gold leaf on the top of each. Let the gianduja set completely.
4 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
– Pipe the gianduja over the caramelized hazelnut on the disc.
– Place a piece of gold leaf onto the piped rosette.