Holiday Chocolate Candy

Heat the sugar in a saucepan over medium heat until it melts and becomes a light caramel.
Add hazelnuts and stir quickly with a wooden spoon.
Spread the caramelized hazelnuts on a parchment paper and let cool.
When cool, cover with a second sheet of parchment paper and roll with the rolling pin over pressing to break into pieces.
In a saucepan over low heat, melt the dark chocolate and hazelnut chocolate.
Stir to smooth.
When melted, add the hazelnut brittle pieces.
Pour this mixture onto a parchment paper, spread to form a 1.5 cm layer.
Allow to harden for 2 hours.
Cut irregular pieces with a knife and roll them in the cocoa powder.
Keep cool and take them out 5 minutes before serving.
Cut the hazelnut chocolate bar into small sticks 0.5 cm thick and 1 cm long.
Roll out the almond paste using icing sugar to make an rectangle 0.5 cm thick.
Cut strips 0.5 cm but 4 cm long.
Take a piece of chocolate and wrap it with a piece of almond paste.
Then make a ball rolling it in your hand. Set them aside.
Melt the chocolate in the microwave and dip each ball in chocolate.
Allow to harden by placing them on a sheet of parchment paper
Melt the white chocolate, mix it with the almond paste and zest of an orange.
Shape this mixture into small balls.
Let harden one hour in the freezer.
Melt the chocolate in the microwave, dip the balls of marzipan.
Top each ball with a piece of candied orange.
Allow to harden on a sheet of parchment paper.