450 g BLACK CHOCOLATE
200 g WHITE CHOCOLATE
1 tablespoon BLACK CHOCOLATE CREAM
as much as necessary BUTTER
Preparation
Melt the dark chocolate in a bain-marie.
Grease a 12 × 25 centimeter cake pan and line it with parchment paper; pour in half of the melted chocolate and transfer to the freezer for about 10 minutes. Return the remaining chocolate to the water bath to keep warm.
In another bowl, melt the white chocolate and, once melted, add the hazelnut cream. Mix well until smooth and homogeneous.
Once the resting time is over, take the loaf pan and pour the melted white chocolate; beat well, to even it out, and put it back in the freezer for another 10 minutes.
Continued on next page (page 2)
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