Preparation
Chop 75 g of dark chocolate and melt it in a bain-marie. Pour the melted chocolate into a cake mold.
Spread the melted chocolate over the entire surface of the mold. Place in the refrigerator for at least 30 minutes until the chocolate is solid.
Melt 75 g of dark chocolate in a bain-marie then pour into the mold. Apply the melted chocolate to the brush.
Place in the refrigerator for at least 30 minutes. Finely chop the white chocolate.
Melt in a bain-marie, stirring occasionally. Pour into a large bowl and add the hazelnut spread.
Mix then add the shelled whole hazelnuts.
Remove the mold from the refrigerator and pour the mixture into it. Level with a spatula.
Refrigerate for at least 4/5 hours, covering the mold with a sheet of aluminum foil.
Once cooled and the surface has hardened, melt the remaining dark chocolate in a bain-marie. Pour over the nougat.
Brush the chocolate over the entire surface and refrigerate for another 30 minutes.
Remove from the refrigerator and unmold. Serve and enjoy!
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