1. Grind the hazelnuts finely (or use already ground hazelnuts) and toast them in a coated pan without fat or oil until lightly browned and fragrant. Set aside and let cool down.

2. Chop the chocolate coating and add to a heatproof bowl along with the nougat, and honey. Melt slowly over a pot with simmering water – do not let the mixture get too warm. When everything is melted and mixed well add the toasted hazelnuts and fold in. Let cool down completely, cover, and place in the fridge overnight.

3. Whip the chilled chocolate nougat mixture in a kitchen machine or with a hand mixer until light and creamy. Add the soft butter in small portions and mix well until everything is light and fluffy. Transfer to a piping bag with a small round tip and then pipe into the hollow chocolate spheres and fill those completely – make sure the filling is flush with the edges of the openings in the spheres to get a smooth surface. Place the chocolate candy in the fridge for about 2 hours.

4. Chop the semi-sweet chocolate (coating), add about 7 oz. (200g) of it together with the coconut oil to a heatproof bowl, and melt it slowly over a pot with simmering water. Remove from the stove, add the remaining chopped chocolate and stir until it has melted as well. If necessary, place back on the stove again very briefly to warm the chocolate once more. Add the chopped hazelnuts to the melted chocolate and fold in. Dip the chocolates one by one into the mixture, coat them completely, then place them on a wire rack to dry. If you like, you can wrap the chocolate candy in gold foil before serving or giving it as a gift.