hazelnut confection

ingredients:

hazelnuts
hazelnuet flour
ground seed mix
raisins
crystallized ginger cubes
Trader Joes 72% cacao "pound plus" dark chocolate bar
cocoa powder
cacao nibs

rx:

2/3 c hazelnut flour
1/6 c cacao nibs
2/3 c "ground seed mix"
1/3 c cocoa powder
2/3 c raisins
10 squares ( 125 g ) ( 1/4 bar ) chocolate

pulse chop in ninja large ( 6+ cup ) container,

dump and scrape mix into cuisinart bowl;
blend in cuisinart until balls start to form

add
1/3 c chopped hazelnuts
2/3 c crystallized ginger cubes

pulse ~30x

line 6"x8" pyrex dish with parchment paper;
dump and scrape mix into the the dish;
compress with vitamix tamper & a spatula;
place another sheet of paper on top;
insert another matching pyrex dish on top;
compress the top dish down ( i do a handstand on it );
microwave the assembly for 1 minute on high ( to melt chocolate );
compress again: liquid chocolate in mix will flow to fill voids;
remove top dish;
remove the paper "sandwich" from the bottom dish;
remove the top sheet of paper and pull down the bottom sheet sides;
with spatula, scrape off melted chocolate from paper and spread on top
of confection, and smoothe over any sharp corners and edges;
replace top sheet of paper; place a platter upside down on top;
invert assembly; remove now top sheet of paper and repeat scraping
and smoothing operations; replace paper;
store assembly in refrigerator for several hours until chocolate
resolidifies;
remove from refrigerator and place on cutting board;
remove paper;
cut into pieces of desired size by pressing down with a sharp, broad
knife;
place pieces into covered container and store in refrigerator;
consume as desired.