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PdfCaramelised hazelnuts
Place chocolate and gianduja in a mixing bowl, set aside.
Place cream and honey in a saucepan and bring to the boil. Pour cream mixture over chocolate mixture, then tap bowl on bench to help cream settle through chocolate; wait 10 seconds while chocolate begins to melt
Using a whisk, gently stir in spiral motion from the centre to the outside of the bowl, then reverse the motion and spiral back to centre of bowl. Repeat process until mixture comes together and is glossy and shiny. Cover with plastic wrap and allow to set overnight in fridge.
To make caramelised hazelnuts, spray.a baking tray with canola oil then spread hazelnuts on top in a single layer. Set aside.
Heat sugar and water in saucepan over medium-high heat until sugar has turned to liquid (brush down crystals that form on sides of saucepan with wet pastry brush). Continue to heat until a deep golden colour then pour over hazelnuts. Set aside to cool completely. When toffee is set, break into pieces and chop to small crumbs in a food processor.
To assemble truffles, scoop a small amount of ganache onto a teaspoon, and with gloved hands, roll into balls and drop immediately into caramelised hazelnuts.