Chop the chocolate into small pieces and place it in a bowl.
Place the cream in a small saucepan and turn on the heat. When it’s about to boil, turn it off and pour it over the chocolate.
Let it rest for 5 minutes then gently mix to turn it into a shiny ganache.
Grate half of the orange and add the chopped hazelnuts. Leave some to decorate the surface.
Refrigerate for an hour so that the chocolate will solidify a little.
Place the rice paper onto a tray or a chopping board and place the honey ring on top.
Pour the melted chocolate in the center and decorate with the remaining nuts and the other half of orange zest.
Refrigerate for about 2 hours until set.
Trim out the extra rice paper before serving.