Chocolate Fudge with Hazelnuts & Coconut

First, prepare a square pan (approx. 25 cm x 25 cm) and carefully line it with cling film.

Roughly chop the hazelnuts. Heat a pan without fat and roast the nuts over medium heat for approx. 3–4 minutes until fragrant. Remove the pan from the heat and let the nuts sit briefly.

Prepare a double boiler: Slowly melt the dark chocolate together with the butter over hot steam. Make sure the bottom of the bowl does not touch the water.