3-chocolate bars, spreads, and hazelnuts

·         For a 16 x 16 cm mold :

50 g white chocolate pastry

150 g pastry milk chocolate

150 g dark chocolate 70% pastry

200 g hazelnut spread

100 g hazelnuts

I use the brand Rigoni di Asiago, the milkless Nocciolata

Pulp the mold with parchment paper, or film.

Or use a frame on a plate lined with parchment paper and lined with a rhomboid tape.

Crush the hazelnuts very coarsely. Leave some big pieces, it'll be prettier.

In a double boiler, melt the white chocolate, milk, and black. When completely melted, remove from heat and add spread. Mix carefully and then stir in the hazelnuts.

Divide into the pan. Refrigerate for at least 6 hours.

Cut it into squares or bars.

To make the cut clean, not like mine, leave it for about ten minutes at room temperature.

It keeps for days or even weeks, but you won't be able to keep it that long! in a cool place or the refrigerator.

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