The hazelnuts are placed on a baking sheet and roasted in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 10 minutes.

Then, most of the skins are removed.

The chocolate is now melted and half is spread on the bottom of a mold (24×18 cm) lined with baking paper underneath.

It is then chilled.

The nougat is melted over water bath, then mixed with hazelnuts and honey.

The mixture is now poured on the "chocolate base".

It is cooled for about 1 hour, after which the remaining chocolate is poured on top.

Put it all in the fridge until it is completely stiff, then cut it into the desired sizes.

If it crumbles when cutting, let it sit on the kitchen counter for a bit before cutting.