Firstly melt the chocolate in the microwave at medium power / low, being careful not to burn it.
When the chocolate is completely melted, add one by one the other ingredients: hazelnuts, toasted and chopped, the cocoa powder, sugar and olive oil. Be careful to use a very light oil, such as the Riviera Ligure Extra Virgin Italian Olive Oil DOP.
Mix all the ingredients and work them until the dough is firm but soft enough.
Give them the shape you wish: sprinkle some cocoa on the working area, then take a piece of dough and roll it to form a long cylinder.
Cut the roll of dough into pieces about 1.5 / 2 cm and then one by one work them with your hands to give them a more rounded shape.
Dip the obtained chocolates in the soft sweet cocoa powder, making sure to cover them completely. Give each chocolate an irregular shape, such as truffles, molding them quickly with a light finger pressure.
Then arrange them in a baking pan in a cool place, so that the cocoa powder attaches properly to the dough: leave them in a cool place for about half an hour / hour, or put them in the refrigerator for about 5 minutes.
After this time, remove the excess cocoa chocolates and arrange on a serving platter.
You can edit and customize your chocolates replacing the chocolate with milk chocolate or white chocolate, or by using different types of nuts.
HISTORY OF THE DISH
From north to south, Italy is also joined by chocolate. In Sicily, the tradition of chocolate has its roots in Modica, where in the sixteenth century the Spanish introduced the "cold" process of it without conching (ie with no long period of mixing at 45-50° C), borrowed from the Aztecs. In the north, here is where the long love story between Turin and the ineffable goodness of chocolate began in the second half of the sixteenth century with a cup of steaming hot chocolate served by Emanuele Filiberto of Savoy to the city to celebrate the transfer of the ducal capital, and this was only the first step, followed by the creation of different chocolates, including the Gianduiotto, and the famous Bicerin.
When European civilization grew to know cocoa (at the beginning of the sixteenth century as a result of the last voyage of Christopher Columbus in America), in the southern part of the American continent the Olmec and Maya civilizations cultivated it for centuries.
For the Mayans, chocolate was food of the gods and was consumed by the noble classes mainly in the form of drink.
For centuries, chocolate has been attributed miraculous virtues and today is considered a source of important substances (such as polyphenols and phosphorus) which can bring significant benefits, not only to your mood.
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