Chocolate Hazelnut Tart

This is essentially a Ferroro Rocher, except BETTER. Yeah, we said it. Jeremiah Stone and Fabian Von Hauske of NYC’s Contra and Wildair are giving you all the tools to make this delight at home.


  • 1 sheet silver gelatin
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 1 1/3 cups gianduja chocolate, chopped
  • 2/3 cup unsalted butter
  • Flaky sea salt


  1. Soak the gelatin in a medium bowl of ice water until completely softened.
  2. In a medium pot, bring the milk and cream to a simmer.
  3. Squeeze the water from the gelatin, add to the pot, and stir to dissolve.
  4. Place chocolate in a heatproof bowl and pour the hot milk/cream mixture over the top. Use a hand mixer to blend until completely smooth. Add the butter and blend until smooth. Season with flaky sea salt and transfer to a large bowl (or pastry bag). Place in the refrigerator to chill completely, at least 3 hours.