now we cut them, covered them with chocolate and decorated them.
so here they are, from left to right:
soft hazelnut brittle
and tonka bean ganache with a sheet of the hazelnut brittle under it
nougat-sugar brittle candies
because the tonka praline is made up of mostly dark chocolate we decided to cover it in milk.
the others are covered in dark chocolate due to their very sweet fillings.
yum yum.