Hazelnut

For this confection you can use practically any combination of nuts or dried fruits and any type of chocolate. Making bark is a good way to use up valuable leftover chocolate.

Tuile is the French word for tile. Here, a chocolate-nut mixture is draped over a rolling pin to give these confections a curve that resembles a roof tile.

Only two ingredients star in this simple candy, chocolate and hazelnuts, so use the best quality you can afford.

These scrumptious candies bring together three eminently compatible flavors: orange, hazelnut, and chocolate. For the best flavor, be sure to use homemade candied orange peel. These clusters are easy to make and always receive rave reviews.

Truffle cream is piped into foil, fluted-edge candy cups and chilled to form these delectable bite-size candies. Before they are eaten, the foil cups are peeled away, leaving a fluted design in the chocolate.

Gianduja is a blend of chocolate and hazelnuts. By itself it is delicious; as a truffle center it’s heavenly.

These truffles are shaped into disks instead of balls, then dressed up with flakes of edible gold leaf for decoration. If the marvelous flavor doesn’t impress your family and friends, the look of these truffles will.

The finely ground hazelnuts in these truffles add extra depth to the flavor and a delightful crunch to the texture. Absolutely no one eats just one of these truffles.

Toast and peel the nuts for the cake and the garnish (recipe follows) at the same time. Bake the cake up to 3 days ahead; wrap well and keep at room temperature. The candied hazelnuts and chocolate curls can also be made 3 days ahead; store in airtight containers.

Celery hearts are the tender, pale-green inner stalks in a celery bunch.

Black cod, despite its name, is not a true cod. Its other names—sablefish and butterfish—suit it better: its texture is as silky as sable, its flavor as rich as butter. I love the Japanese pairing of black cod and miso, but in this recipe, black cod gets a French treatment, a smothering with hazelnut brown butter. Ask your fishmonger where the black cod is from. It’s overfished in California and Oregon so look for black cod from Alaska, where the commercial fishing is better regulated. Black cod has a single row of bones that is very difficult to remove when the fish is raw. You can ask your fishmonger to remove the bones or cut them out yourself before cooking. Or just cook the fish bones and all; it’s easy to spot them and eat around them.