First you melt the chocolate (you can break into little pieces so it's easier to melt). I use the microwave, because it is simpler that way. :) Once the chocolate is melted, you stir it a little so it is fluid and homogeneous.
Now it all depends on which bonbons you like the most. I did both! For that purpose, I divided the chocolate between two bowls.
For the coconut ones, add a bit of the coconut powder to the chocolate and stir it.
For the hazelnut ones, leave the chocolate as it is.
If you chose the hazelnut bonbons, you must prepare the hazelnuts first. I used a nutcracker to break them and then I fried them in a frying pan (without oil or butter), just a little, so that the skin would come out easily. Peal off the skin (you can use a washcloth to help you with this task). They are now ready!
The next step is preparing the containers. I use silicone ones because it's easier to remove the bonbons from them.
For the coconut ones, fill the bottom of the containers with a little bit of coconut powder.
For the hazelnut ones, do nothing.
(sorry about the pic with the bonbons already made still in the containers :( , please ignore them).
Once the containers are ready, take a teaspoon of chocolate and fill the container half way through.
For the hazelnut ones, take one hazel and place it on the chocolate. Then cover it with another teaspoon of chocolate so you can't see the hazel.
For the coconut ones, just go ahead and fill the container.
If like me you decided to make both, don't forget which bowl is which, or you'll end up with coconut-hazelnut bonbons!
Now comes the harder step: put the containers in the fridge and wait for the bonbons to be solid.
The wait is the hardest part, even though it should only take about an hour. Make sure the chocolate is completely solid.
When the bonbons are solid, retrieve them from the fridge and take them out of the containers.
TA-RA! You are now the proud owner of delicious treats!
300g should be enough for 16 big bonbons.
Here is one hazelnut bonbon.
Here are two coconut bonbons.