Vegan Chocolate Candy with Hazelnuts and Gingerbread Spices

Chop Chocolate: Chop 3/4 of the chocolate (300g) using a serrated knife. Finely chop the remaining 1/4 (100g) or process it in a food processor.

Melt Chocolate: Place the roughly chopped chocolate in a bowl. Half-fill a saucepan with hot water and put the bowl over it, making sure it doesn't touch the bottom. Slowly heat the water, or use a microwave on low power, stirring regularly until melted.

Check Temperature: Check the temperature with a thermometer. For dark chocolate, it should be between 55°C-58°C; for milk or white chocolate, between 45°C-50°C. Remove from heat.

Reserve Melted Chocolate: Set aside a third of the melted chocolate in a bowl in a warm place.

Add Finely Chopped Chocolate: Stir the remaining finely chopped chocolate into the remaining two-thirds of melted chocolate. Dark chocolate should reach 28°C-29°C; milk chocolate, 27°C-28°C; white or colored chocolate, 26°C-27°C.

Increase Temperature: Add the reserved melted chocolate to increase the temperature. Dark chocolate should reach 31°C-32°C; milk chocolate, 29°C-30°C; white or colored chocolate, 28°C-29°C. Stir until the right temperature is reached.

Prepare Toppings: While the chocolate is still in temper, prepare your toppings. In this variant, use hazelnuts, a pinch of gingerbread spices, and coconut shreds. You can also use other options like raisins, salted almonds, pretzels, vegan marshmallows, cookie pieces, dried goji berries, pistachios, vegan nougat, fudge, or sea salt.

Add Toppings: Spread the tempered chocolate into molds or onto parchment paper-lined trays. Sprinkle the prepared toppings over the chocolate.

Chill: Allow the chocolate to firm up. You can place it in the freezer for quicker results.

Enjoy: Once the chocolate has set, break it into pieces and enjoy your homemade vegan chocolate candy with hazelnuts and gingerbread spices.