Hazelnut

This caramel is made by caramelizing sugar and glucose through a syrup (which is what happens with the water).

Start by pouring the water into a saucepan, then add the granulated sugar and glucose syrup – always water first!

Bring to a boil to make a caramel, brushing away any sugar crystals that might form on the sides of the saucepan – once the boiling sugar is above 120°C (248°F), you no longer need to brush.

While the boil is going, heat the cream to 40°C (104°F).

Once the boiling sugar has turned into a caramel to the degree you like, turn off the heat (if you don't have an induction hob, remove the saucepan from the burner too) and deglaze the caramel with the cream, which should still be at 40°C (104°F).

Whisk thoroughly and add the cream a little at a time – a lot of hot steam is created as the water in the cream evaporates due to the hot caramel.

Once all the cream is in the caramel and you have a homogeneous mixture, you can pour the caramel into a bowl or similar container.

Once the caramel has cooled to 70-80°C (158-176°F), you can add the hazelnut butter and mix thoroughly to a homogeneous mixture as well – the exact temperature here isn't an exact science, but this is what I've always done and I know it works without the caramel separating or anything like that.

Let it cool to room temperature before using the caramel.

Pipe about 3 grams (0.11 oz) into a 2295 mold, then press down a whole hazelnut.

Let the hazelnut sit for a few hours – you want the caramel to dry out a little on the surface, so it holds the hazelnut firmly in place.

Melt both types of chocolate together to 45°C (113°F).

Pour in the hazelnut butter and the salt, then mix to a homogeneous mixture.

Then pre-crystallize the gianduja – if you have access to "silk," add 1.5 grams (0.05 oz) of silk when the mixture is at 28°C (82°F). If you don't have it, table the mixture down to 25.5°C (78°F) instead.

If you go with the latter method, you don't need to warm it back up afterward, as you would when tabling chocolate – the goal is simply to make sure the cocoa butter in the duja crystallizes properly.

If you skip this, the gianduja won't turn out as beautifully smooth as you'd like – you can of course skip it, but the cocoa butter will crystallize a bit oddly. It'll still taste great even if you don't feel like doing it. :)

Then fill the rest of the shells.

Let it crystallize and seal the bonbons!