Gianduja Diamonds

• 8 1/2 ounces milk chocolate, finely chopped
• 2 cups Nutella or praline paste (page 148), at room temperature
• 9 1/2 ounces bittersweet chocolate, finely chopped

1. Line a baking sheet with parchment or waxed paper.
2. Place a 4 1/2 by 14-inch flan form in the center of the baking sheet.
3. Melt and temper the milk chocolate (see pages 2530).
4. Thoroughly mix in 1 cup of the Nutella, then pour this mixture into the flan form.
5. Use a rubber spatula to spread the mixture into the corners and to an even thickness.
6. Chill in the refrigerator for no longer than 15 minutes.
7. Meanwhile, melt and temper the bittersweet chocolate.
8. Thoroughly mix in the remaining 1 cup Nutella and pour on top of the milk chocolate layer.
9. Spread evenly with a rubber spatula.
10. Chill the confection in the refrigerator until firm (2 to 3 hours).
11. Remove the confection from the refrigerator.
12. With a sharp, thin-bladed knife, cut around the rim of the flan form to loosen it.
13. Remove the flan form then gently peel the parchment paper off the back of the confection and place the confection on a cutting board.
14. Cut into fourteen 1-inch-wide strips.
15. Lay each strip on its side and cut on the diagonal into pieces about 1/2 inch wide.
16. Place 2 diamond-shaped pieces together in each paper candy cup.
17. In a tightly covered container wrapped in several layers of aluminum foil, the diamonds will keep for 1 month in the refrigerator or 2 months in the freezer.
18. They are best served at room temperature.
19. Substitute 18 1/2 ounces gianduja chocolate for the milk chocolate and 1 cup of the Nutella or praline paste.

milk chocolate, nutella, bittersweet chocolate

Taken from www.epicurious.com/recipes/food/views/gianduja-diamonds-393471 (may not work)