Hazelnut crocant

Melt 3/4 parts of the chocolate and mix with the remaining part until the chocolate becomes well homogeneous.

Pour the chocolate on the baking sheet making round shapes and, with the chocolate still melted, sprinkle cut up hazelnuts on each one of them. If desired, the hazelnuts can be substituted with salt flakes for some of them.

Let them cool down for around two hours in the fridge and remove carefully so they don´t break.

Note:
To easily peel the hazelnuts, pistachios and toasted almonds, wrap them in a kitchen cloth and with your hands make circles pressing them on the table.  When you open the cloth, the skin will have separated from the nut.