My newest addition to the dessert section is an Italian confection called Gianduja, Pronounced: jon DUE ee uh. It is a blend of chocolate and hazelnuts (35% by weight) that are ground into a fine paste.  It should be kept refrigerated but is best served at room temperature so it has a soft, truffle-like texture.  I offer it in dark chocolate (top left photo), milk chocolate (bottom left photo), and milk/white chocolate (top right).  I also make a milk chocolate version that uses almonds instead of hazelnuts and it is the photo on the bottom right.