INGREDIENTS
300 g of dark chocolate
400 g of white chocolate
500 g of hazelnut cream
350 g of hazelnuts

PROCEDURE

1. Melt the dark chocolate and pour it into a cake pan. Refrigerate 5 minutes and repeat.
2. Melt the white chocolate and mix with the hazelnut cream and hazelnuts.
3. Pour the mixture into the pan and freeze for 5 minutes.
4. Cover with dark chocolate and place in the fridge for 10 hours.