Chocolate nocciolato

In a saucepan prepare a syrup with 30 g of sugar and the same amount of water.

Add the grated chocolate and let it dissolve completely in moderate heat.

In another saucepan, then heat the honey low flame until pouring a drop in cold water to crystallize.

Go nuts in warm oven (200 degrees) and let them roast for 10 minutes, then deprive the skin by rubbing between their hands.

Put the egg whites in a bowl placed in a larger full of boiling water and mount them to the snow well soda, using a whisk.

Place the rest of the sugar in a clean saucepan, add half a glass of water and let it caramelize, then add the honey.

Add the whipped egg whites, peeled hazelnuts and chocolate mixture and stir with great delicacy.

Transfer the mixture into a mold with oil and grease rectangular level it so that it has a thickness of two inches.

Let cool and harden fully before they split it into many, rectangles.

Wrap the pieces of nocciolato that is not consumed immediately in foil, one by one, and store them in a dry place, where it will keep for up to two months.