Le choucolat

Mix together the praline and pure hazelnut paste.
Add the cocoa butter and crystallized milk chocolate.
Lastly, add the softened butter.

Heat the sugar, water and inverted sugar (1) to 110 °C.
Add the gelatin mass.
Pour onto the inverted sugar (2) and the vanilla.
Whip with an electric beater to obtain a smooth consistency and then pipe the mixture into half of a Ø3cm spherical silicone mold.

Mix together the Pure Hazelnut Paste and crystallized milk chocolate and whisk until you obtain a homogeneous mixture.

Crystallize the milk chocolate, pour onto the Pure Hazelnut Paste and add the puffed quinoa.
Spread out on baking paper in a 3-mm thick sheet and cut out 3.5 cm discs.