Chocolate scorpion with caramel and hazelnuts.
You will need: 8 small scorpions, about 6cm (2 inches) long, 1 tbs of crushed hazel nuts, 3 tbs caster sugar, a splash of ground nut oil, 8 tbs melted chocolate
Prepare in advance: Make sure the scorpions are dry. Get a frying pan very hot, add a splash of ground nut oil and pan fry the scorpions for 1 minute, shaking and turning constantly. Remove the scorpions and allow to cool.
Dry fry (no oil) hazelnuts until golden if not already roasted in a frying pan over a medium heat.
Fill a sink with cold water. Ensure a frying pan or saucepan is dry and free of dust and dirt. Add the sugar and bring to a heat. As soon as it starts to go golden, turn off the heat and plunge the bottom of the saucepan into the water, stopping the cooking process. Then, return to a low heat and when the caramel is warm and liquid like, add the hazel nuts and the scorpions. The caramael may still be hot, so be careful. Remove the scorpions and allow to cool, so the caramel can harden. Melt 8 tbs chocolate gently and slowly and dip each scorpion into it, leaving the tail free of chocolate. Allow to cool and serve with a sprinkle of hazeluts to decorate.