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Toast hazelnuts at 330 °F / 165 °C until golden brown (about 12 minutes).

Reserve 100 whole hazelnuts for the centers.Roughly chop the other hazelnuts. Pass through #10 and #5 sieves. You want to have about 300 g of uniform-size chopped nuts for final garnish. Rechop or discard as needed.

Prepare Foie Gras Ganache (about 2 hours). Fill an even number of hemispheres with foie gras ganache, so the ganache is flush with the top of the mold. Place the mold in a baking tray and tap on the counter to flatten and even out the ganache. In half of the hemispheres, carefully place a whole toasted hazelnut in the center of the ganache. Leave the other hemispheres with only ganache.

Cover and freeze for about 1 hour.

In hemispheres with no hazelnuts, use a fine-tipped spoon to hollow out a crater large enough to fit a half a hazelnut. Lightly torch the halves (one at a time) with the hazelnut and press halves together. Refreeze. Once hardened, clean up the seam with a knife.

Meanwhile, Heat water bath to 131 °F / 55 °C. Place a heat-conductive container in water bath. Take precautions to prevent water from getting in. Fill container with dark chocolate, and bring chocolate up to 131 °F / 55 °C.

Remove container from water bath. Using a tooth pick or skewer, dip frozen foie gras spheres into melted chocolate. Allow chocolate to fully harden before dipping a second time. It may be necessary to return spheres to freezer between dips for best results. (If returning to freezer, be sure to return your chocolate to the water bath to keep its temperature up.) Liquid nitrogen speeds this process, but it's optional.

Place chopped hazelnuts from step 2 in a bowl. One at a time, place chocolate-covered spheres in the bowl. Using a blowtorch, carefully melt the outside of the spheres so the nuts will stick. Do not overheat or you'll ruin the shape. Reserve in fridge until service. Note--once made, these only last 2-3 days in the refrigerator.

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