Double Chocolate Pave with Hazelnut Crust
- serves 10
12 oz quality bittersweet chocolate, finely chopped (227 grams)
1 cup plus 2 tbsp 35 % cream (280 ml)
1 Tbsp brandy (15 ml)
12 oz quality milk chocolate, finely chopped (227 grams)
½ cup plus 2 tbsp 35 % cream (155 ml)
1 cup hazelnuts, toasted, and finely chopped (250 ml)
1. Place bittersweet chocolate into a bowl. Boil the first amount of cream and pour over the chocolate. Let stand for 5 minutes then stir until smooth. Add brandy and stir. Put the milk chocolate into another bowl and then boil the second amount of cream. Pour over milk chocolate and stir until smooth.
2. Prepare an loaf pan by lining the bottom with parchment or waxed paper. Cover the parchment with plastic wrap allowing at least 5 inches of overhang.
3. Sprinkle bottom of pan with chopped hazelnuts. Pour milk chocolate mixture over top. Freeze mixture for at least 20 minutes. Pour bittersweet chocolate over top and cover with overhanging plastic wrap. Freeze until ready to serve.
4. Turn out the pave onto a serving platter, remove the plastic wrap and slice into ½ inch slices with a sharp knife dipped into hot water. Sprinkle with cocoa or decorate with white chocolate curls, if desired.