Chocolate Shell


  • 350 g / 12.35 oz dark chocolate (64%)
  • 150 g / 5.29 oz hazelnut oil


  1. Melt the chocolate with the hazelnut oil over a hot water bath, stirring occasionally.
  2. Cool the mixture to room temperature or reserve it hot enough that it will remain liquid. The top of a hot oven is ideal for keeping the chocolate shell liquid and not too hot.
  3. If it will be kept hot, it can last for up to 1 month. If it is kept solid at room temperature, it can last for up to 6 months, until the hazelnut oil goes stale.