Crispy Base
10 oz. Hazelnut Chocolate
10 oz. Praline Paste
10 oz. Crushed Waffle
1 oz. Vegetable Oil
Chocolate Filling
1 lb Dark Semi-Sweet Chocolate
1 cup Whipped Cream
PREPARATION For the crisp base, melt the hazelnut chocolate, and then add
all the ingredients together in a mixer. Pour in a half-shell pan
lined with parchment paper with an edge rectangle ring about 1”
tall. Chill. For the filling, melt the dark chocolate, and whip
the cream to soft peaks. Wait until the chocolate cools down, and
add the whipped cream to the chocolate in three steps mixing properly
until it becomes smooth. After the crispy layer is semi set, pour
in the chocolate filling. Then refrigerate for 24 hours. Then cut
and serve with chocolate and fresh berries. Enjoy!!!
