Toasted Walnut & Chocolate Tart

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Diamond Nuts


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3 cups + 12 halves California walnuts, toasted

¼ cup simple syrup, divided use (in a small covered saucepan, simmer ¼ cup sugar and ¼ cup water for 4 minutes to dissolve crystals)

6 tablespoons (¾ stick) unsalted butter, melted

12 ounces dark Belgian chocolate

1 ½ cups heavy cream

2 tablespoons Grand Marnier

zest of 2 large oranges, to candy for garnish

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