Cream:
Use the wire whisk to mix the Minute Ivoire with the milk and the water at medium speed for 3 minutes.

Add the Casa Cream UHT (fresh cream) and continue mixing at medium speed for 2 minutes.

Add 80 gr Chocolatier Choco Rice and 80 gr Gianduja paste to 1 kg of cream.

Coating:

Mix until all ingredients are well blended.

Finalization (assembling):

Pour the melted Scaldis Dark into a silicone sphere mold. Once it has cooled down, repeat. Turn the molds upside down to create a shell. Once it has cooled down, repeat. Carefully remove half of the sphere and fill with cream. Stick both parts together via using melted chocolate and place the sphere you have created in the fridge.

Dip the sphere into the coating and let it dry.

Decorate with hazelnuts.