For the bars:
40 g of natural puffed rice
70 g of dark chocolate 70%
For the hazelnut cream sauce:
500 g of Bio Rice Drink Hazelnut
100 g of roasted hazelnuts
30 g di of coconut oil or cocoa butter
70 g of brown sugar
40 g of bitter cocoa
150 g of dark chocolate 70%
1 teaspoon of agar agar
1 teaspoon of corn starch
1 pinch of salt
For the chocolate sauce:
125 g of Bio Rice Drink Hazelnut
50 g of dark chocolate 70%
15 g of agave syrup
1 pinch of salt
To finish the dish:
Puffed rice bars
Hazelnut cream sauce
Whole roasted hazelnuts
For the bars
Melt the chocolate in a bain-marie and mix it with the puffed rice.
Pour the mixture into small rectangular silicone moulds and press well to form small bars.
Leave to cool well in the refrigerator and remove from the moulds.
For the hazelnut cream sauce
Place all the ingredients in a saucepan except the chocolate and bring to the boil for a few minutes.
Switch off and blend with a mixer. If a very smooth cream is desired, strain through a sieve.
Wait for the temperature to drop to 50-45° and add the chopped chocolate with a knife and blend again with a mixer.
Allow to cool positively with cling film
Place in a piping bag with a ribbed nozzle.
For the chocolate sauce
Combine all ingredients in a saucepan and bring to the boil.
Cook over a low flame until reduced by about half. The sauce should remain fairly fluid once cold.
Place in a bottle and warm slightly in a bain-marie before using.
To finish the dish
Stuff the bars with three spumoni of hazelnut cream sauce. On top of each place a toasted hazelnut. Finish with the chocolate sauce and a few mint leaves.