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Whole is the operative word. Chopped nuts distribute evenly and disappear into the chocolate; whole hazelnuts sit as discrete lumps, so the bar breaks unevenly and every square is a different proposition depending on where the nut landed. Hazelnut is the right nut for a milk chocolate this sweet. It's high in oil and low in acidity, and roasting brings out browned notes that sit alongside the milk rather than against it, which is why the pairing turns up everywhere from Piedmont to a corner shop. The nuts also change the snap. A bar with solid inclusions can't break cleanly along a score line, so it comes apart in pieces the shape of whatever is inside it. 280g.