Chocolate Fudge with Hazelnuts

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

Prepare a water bath: Place a heatproof bowl over a pot of gently simmering water (the bottom of the bowl must not touch the water). Add the dark chocolate and butter to the bowl and let both melt slowly, stirring occasionally.

While the chocolate is melting, roughly chop the hazelnuts. Heat a dry pan over medium heat and toast the nuts in it, stirring constantly, for approx. 3–4 minutes until golden brown. Remove the pan from the heat and let the nuts cool slightly.