Store the squares between layers of waxed paper in an airtight container in the refrigerator, away from strongly-flavored food, up to 2 weeks. To freeze for up to 3 months wrap the container in several layers of plastic wrap and aluminum foil. Use a large piece of masking tape and an indelible marker to label and date the contents. If frozen, defrost overnight in the refrigerator and bring to room temperature before serving.
Making a Change
Replace the bittersweet chocolate and dark milk chocolate with an equal amount of gianduia chocolate.
The gianduia mixture can be kept in the square baking pan, tightly covered with plastic wrap in the refrigerator, away from strongly-flavored food, up to 2 weeks. Cut the candy into squares before serving.
The toasted hazelnuts and the hazelnut paste can be made in advance and kept in tightly covered containers in the refrigerator up to a month. Bring them to room temperature before using.
Adapted from Intensely Chocolate: 100 scrumptious recipes for true chocolate lovers
by Carole Bloom. Copyright 2010. All Rights Reserved.