Streusel

Mix it until it get like a crumble.
Bake it at 165C for 12 minutes.

Crunchy

Melt the chocolate, cocoa butter and the
hazelnut praline and incorporate it to the
streusel and the cocoa nibs.
Roll to 5mm and keep refrigerated or in the fridge until needed.
Cut it using the appropriate cutter.

Hazelnut Chantilly

Warm up the 1st dose of cream, infuse in it the blitzed hazelnut in it for 30 min.
Strain it and melt the gelatine mass in it,
blitz with all the rest of the ingredients.

Hazelnut praline insert

Warm up half of the cream and add the
gelatine.
Pour on the praline and add the rest of the
cream, mix it.
After piping the mould, add roasted hazelnut in the middle.

Caramel sauce

Make a dry caramel with sugar and glucose.
Add the boiling cream, gelatine, pour on the butter and blitz.
Once set pipe it on the top of the hazelnut
insert.

Chocolate mousse

Whip your cream until soft peak.
Bring the sugar at 118C.
Pour it on the whipped egg whole and yolk and make a pate a bombe.
Melt the chocolate, it must be quite hot.
Once the pate a bombe is ready mix the
chocolate with some cream, after add in it the pate a bombe whisking.
Fold in it the whipping cream gently, use it straight away.

Chocolate cake

Pipe the mousse for half of the mould, then add the insert, some more mousse and close with the sponge.
Scrape the extra mousse with a spatula,
freeze it.
Spread on a tray about 1kg and bake at 170 C.
Cut it 2x10cm

Dark chocolate spray

Melt the chocolate and cocoa butter, blitz it with a bamix.
Use it to spray the chocolate mousse unmoulded.

To Assemble

Please the spray mousse on the crunchy base.
Whip the hazelnut Chantilly, pipe it on top of the mousse with a St. Honore nozzle or cutting the piping bag accordingly.
Place on top of it some roasted hazelnut, gold leaves and the praline hazelnut.