LAYERED HAZELNUT MOUSSE BAR

(*Prepare two shallow hotel pans with 1 ½ sheet parchment lying horizontally so it drapes up the side*)

CHOCOLATE/FUEILLETINE BASE

5 cups chocolate

2 oz butter

½ cup Nutella

3 ½ cups fueilletine

In a double boiler, melt chocolate, butter and Nutella.

Let cool to room temp, then fold in fueilletine.

Spread evenly in two prepared hotel pans.

Let set in freezer before adding next layer of mousse.

DARK CHOCOLATE MOUSSE

10 ½ gelatin sheets – bloom in ice cold water

38.5 oz andoa chocolate (chopped)

Pinch Maldon salt

31.5 oz milk

63 oz heavy cream (whipped to medium peak)

Bloom gelatin in ice water for 10 minutes.

Put chopped chocolate and salt in large bowl.

Bring milk to a boil and turn off heat.

Squeeze excess water out of gelatin and add to steaming milk.

Stir until dissolved.

Pour hot milk mixture over chocolate to melt.

Let sit for one minute before stirring together.

Let cool to 86 degrees then fold in whipped cream.

Use whisk if there are any cream chunks.

Spread evenly on top of crunch base in hotel pans.

Let set in freezer before adding next layer of mousse.

HAZELNUT CHOCOLATE MOUSSE

10 ½ gelatin sheet – bloom in ice cold water

1 ¾ cup heavy cream

1 ¾ cup milk

¼ cup sugar

7  4-oz egg yolks

60 1 hazelnut milk chocolate (cut off)

6 ¼ cups heavy cream (whipped)

Bloom gelatin for 10 minutes.

Heat cream, milk, and sugar to boil.

Turn off heat and temper in eggs.

Stir in gelatin to hot cream and then pour over chocolate to melt.

Let cool to 90 degrees then fold in whipped cream.

Spread evenly on top of dark chocolate mousse layer.

Using a bench scraper, make sure the top is flat.

Let set in freezer before cutting.

SPICED CRÈME ANGLAISE

2 ½ cups cream

1 ½ cups milk

3 cinnamon sticks

3 star anise

6 cardamom pods

1 tsp cloves

¼ whole nutmeg (grated)

¾ cup sugar

Pinch salt

6 egg yolks

Heat cream, milk, spices, sugar and salt to a boil.

Turn off heat and let steep for 5 minutes.

Return to a boil and temper in eggs returning to stove on very low heat.

Using a rubber spatula continually scraping bottom to prevent burning.

Cook until nape` or about 3 minutes.

Cool completely with spices still in.

Strain once cooled.

SESAME BARK

1 cup andoa chocolate

4 tbsp mixed sesame seeds

2 tbsp cocoa nibs (chopped)

2 tsp Maldon salt

Set aside 6 pieces of andoa and chop very fine.

Over a double boiler, melt chocolate completely.

Remove bowl and cool down chocolate to 115-118 degrees, then add the chopped chocolate, stirring occasionally.

Continue to cool until it reaches 86 degrees.

Very carefully heat up to 89 degrees.

Spread mixture flat onto silicone mat.

While still warm, sprinkle sesame seeds and Maldon salt over.

Cool completely and break into shards.

CANDIED HAZELNUTS

2 cups hazelnuts

1 ½ cup sugar

1 cup water

Combine sugar and water in pot and put over medium high heat. When sugar is dissolved, add in the hazelnuts and stir. Cook for 15-20 minutes, stirring occasionally. Strain hazelnuts from the excess liquid and cool.