Duplo cake: a giant version of the best chocolate bar ever!
published on 2 January, 2020 at 12:25
INGREDIENTS
The base
250-270 gr. milk chocolate
600 gr wafers with nut filling
For Cream
600 gr milk
140 gr sugar
5 yolks
80 gr corn starch
300 gr hazelnut paste (nutella)
2 tsp cocoa powder
200 ml cream with a fat content of at least 30%
20 gr powdered sugar
Hemispheres
100 gr milk chocolate
100 gr crunches of crumbs
140 gr milk chocolate
1 tbsp vegetable oil
Giant nuts
80 gr hazelnuts
100 gr white chocolate
Chocolate coating
400 ml milk chocolate
60 gr dark chocolate
METHOD
- Melt the chocolate and coat the wafers as you line the giant double. Leave in the refrigerator for the surface to harden.
- Combine the ingredients over low heat, milk, sugar, eggs, corn starch, then add hazelnut paste and cocoa. Cover with foil and allow to cool completely. During this time, prepare the cream that you combine with the previously prepared mixture after cooling. With the cream, fill the base for the giant double, as well as the hemispheres molds, after the crunches of the mixture.
- Melt the chocolate, then crunches and oil. Coat the mold with chocolate, let cool in the fridge, then fill the molds with the crunches mixture prepared and then with I giant nuts cream.
- Add the ground hazelnuts to the melted white chocolate and mix in a fine paste. Leave in the freezer and place the giant nuts in the hemisphere molds, in the previously poured cream.
- Pour ginag double with chocolate, let the chocolate reminisce briefly, then drizzle with the dark chocolate.
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