Chocolate Fudge with Hazelnuts and Coconut Milk

Prepare a square pan (approx. 25 cm x 25 cm) and line it with plastic wrap, leaving the edges hanging slightly over to easily remove the fudge at the end.

Prepare a bain-marie: place a pot with a little water to boil. Place a glass or stainless steel bowl over the pot, ensuring it does not touch the water. Put the broken chocolate pieces and butter into the bowl and let them melt slowly over the steam, stirring occasionally.

Meanwhile, heat a pan over medium heat. Roughly chop the hazelnuts and roast them in the dry pan for 3-4 minutes, stirring continuously, until fragrant. Turn off the heat and let them cool slightly in the pan.