Directions:

HAZELNUT CRUNCH

• 1. Toast the hazelnuts and mix with feuilletine, puffed rice, and fleur de sel.
• 2. Melt the gianduja and milk chocolate couverture at 104°F and pour over crunchy mixture and stir well.
• 3. Roll mixture out to a 1 cm thickness and leave to cool to 62.6°F. Cut into 2 cm x 12 cm bars and spray with a mixture of equal parts dark chocolate couverture and cocoa butter.

CHOCOLATE CARAMEL

• 1. Make a caramel with the sugar and glucose.
• 2. Heat the cream with the invert sugar, then stir into caramel to stop the caramelization process and bring the mixture back up to 221°F.
• 3. Remove from heat and add dark chocolate couverture, butter, Fusion Rum, and salt. Stir until fully incorporated.
• 4. Leave mixture to cool, then pipe caramel over the surface of the crunchy bars.
• 5. Add come toasted hazelnut pieces on top on caramel. Coat bars in dark chocolate couverture and create a marble effect with milk chocolate couverture.