Filling Number of Servings: 25

1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch square baking pan. Place the foil in the pan and smooth it into corners and sides as evenly as possible.

2. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10 minutes, then place nuts in a heavy kitchen towel and rub them back and forth vigorously, so that their bitter dried skins are removed. Pick over and discard all skins. Grind the nuts coarsely or chop in a food processor.

3. Melt the dark chocolate and butter over hot water. Stir in sugar, brandy, and nuts, and mix well. Form paste into 25 small balls.

4. Arrange the chocolate balls in 5 even rows over the bottom of the dish, and press each ball down so that it is somewhat flattened against the bottom of the pan.

5. Place the grated white chocolate over hot water and let it melt completely. Stir until smooth, then immediately pour the chocolate into the center of the pan and over as many chocolate rounds as possible. Using a finger, smooth the chocolate evenly over the balls, out to the edge of the pan in a thin, flat layer.

6. Place the pan in refrigerator briefly, until the chocolate hardens somewhat but does not completely firm. Run a knife or ravioli cutter between the rows and down the sides, then replace dish in the refrigerator to harden. When firm, lift out the foil and separate the candies into individual pieces.