This recipe is useful in the fact that it doesn't need to be sealed in the chocolate casing like a ganche would need to be to preserve shelf life. It can be made in to a slab, or piped in to chocolate cups or on to discs. It can be a challenge to grind to a paste though, so you would need a strong grinder to get it to the correct consistency. 

The flavours are a real hit, the roasted ground hazelnuts really work well with chocolate! 

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