Melt the gianduja chocolate, place it in a piping bag with your preferred tip, and let it set until it reaches a texture suitable for piping.

Make rosettes on a silpat or sheet of baking parchment.

Place a roasted hazelnut on top of each rosette. Let the rosettes set until they can be easily lifted off.

Melt the chocolate in a double boiler, following the temperature curve below.

Transfer the melted chocolate into a piping bag and pipe small mounds onto parchment paper.

On each mound, place a rosette of gianduja, pressing a little to create a chocolate pastille.

Allow to set at room temperature. Store in a box and keep in a dry place or in the refrigerator.