1. Sweet dough

300 g delicious

190g icing sugar

· 60g almond powder

2g salt

116g eggs

480g flour

30g cocoa powder

Blanch the delicious, icing sugar, almond powder and salt

Add the eggs one by one

Finish with flour, do not spice up filming and keep cool

Lower over 3 min, darken the bottoms on 2 parts and let crust cool overnight

2. Cocoa cookie without flour

300g caster sugar

250g egg white

185g egg yolks

100g cocoa

Whip the egg whites with 200g of soft meringue sugar

Add the yolks with the rest of the sugar

Mix the two devices and add the cocoa

Spread and cook 13 min at 180 °

3. Crispy mass

300g crunchy dark chocolate

Heat to give texture

4. Hazelnut praline ganache

1l unsweetened whipping cream

100g glucose

900g dark chocolate 55%

200g hazelnut praline 50%

Bring the cream and glucose to a boil, pour over the chocolate and praline, mix well

5. 55% dark chocolate for decoration

Chocolate rolls wrapped in gold leaf and codineige