White Chocolate Medallions with Candied Hazelnuts, Orange and Pistachios
Place the sugar in a saucepan along with 1-2 tablespoons of water, and bring to a boil. Cook until the sugar mixture becomes a liquied caramel. Spread the hazelnuts on a parchment-lined baking sheet. Pour the caramel over top. Coarsely chop the candied orange.
Chop the chocolate and place in a bowl. Set the bowl over a pot of simmering water until melted. Place tablespoons of the white chocolate on a wax paper-lined baking sheet. Decorate with the candied hazelnuts, chopped candied orange and pistachios. Serve once set.