Chocolate twigs encrusted with hazelnuts—sarments noisette

If using tempered chocolate, temper the chocolate as follows

• Heat ⅔ of the chocolate in a stainless steel bowl over simmering water.
• Melt it, stirring occasionally, until it reaches 122°F.
• When it reaches this temperature, add the remaining one third of the chocolate to lower the temperature of the chocolate to 81°F