Fudge Cake Biscuit:

100 g butter

100 g 72% dark chocolate

200 g sugar

150 g eggs

20 g egg yolks

80 g almond powder

3 g salt

Total weight: 653 g

Preparation:

Melt the chocolate and butter.

Beat the eggs, egg yolks, and sugar together, then gently combine with the melted chocolate mixture.

Incorporate the flour and almond powder.

Bake for 9 minutes at 170°C.

Creamy Nut Filling:

106 g granulated sugar

27 g glucose

214 g unsweetened cream

23 g gelatin mass

67 g milk chocolate

14 g cocoa butter

67 g butter

Total weight: 518 g

Preparation:

Cook a light caramel with the sugar, then deglaze with the hot unsweetened cream and glucose.

Off the heat, add the gelatin mass, cocoa butter, and mix well.

At 45°C, incorporate the butter using a mixer.

Crumbly Hazelnuts:

84 g sugar

24 g water

160 whole roasted hazelnuts

Total weight: 268 g

Preparation:

Cook the sugar and water to 120°C, then add the hazelnuts, reduce the heat, and vigorously mix with a wooden spatula.

Spread on a silpat mat and let it cool.

Hazelnut Mousse:

250 g unsweetened cream

88 g gelatin mass

88 g hazelnut paste

100 g hazelnut praline

200 g white chocolate

84 g milk chocolate

438 g unsweetened cream

Total weight: 1248 g

Preparation:

Heat the unsweetened cream, off the heat, add the gelatin mass and pour over the hazelnut paste, hazelnut praline, and chocolates.

Mix well. At 35°C, incorporate the whipped cream.

Glaze:

270 g unsweetened cream

75 g sugar

75 g water

120 g gelatin mass

375 g milk chocolate

600 g glucose

Total weight: 1515 g

Preparation:

Bring the cream, water, and sugar to a boil. Off the heat, add the gelatin mass and pour over the milk chocolate, then mix well.

Finish by adding the warm glucose and mix again.

Use at 33°C.