Ingredients

Layer 1 Vanilla Syrup	Grams
Tegral Satin Dark Puratos	200
Primera butter	80
Eggs	75
Flour	1250
Layer 2	Grams
Ovalette Hazelnut Cream with Cocoa	70
Layer 3	Grams
Roasted hazelnut	50
Layer 4	Grams
Milk Chocolate Belcolade ZA306	70

Working Method

Chocolate Hazelnut

Mix all the ingredients together of layer one using the mixer, bake in the oven 150 °C for 13 minutes. Add the hazelnut chocolate on the first layer, place the hazelnut on the surface and dip it with Milk Chocolate Belcolade