Choco-Nut Basbousa

Mix the praline with the eggs, leave for a night, then add the oil, salt and the flour mix with the baking powder, let the mixture rest and the poor into a mold, cook for 10 minutes at 170C°.
Bake at 160°C until it has a nice gold color.
Keep it in a dry place.

Melt chocolate, praline and cocoa butter at 45°C, add nibs and feuilletine.
Temper the mixture to 24°C, pour into a 30cmx40cm - 0.5CM frame.
Melt the gianduja and cocoa butter at 45°C.
Temper the mixture to 24°C, pour into a 30cmx40cm -0.5CM high frame above the crisp.
In the middle of the Basbousa insert the croustillant and cut it into a 6cmx6cm Square.

Add some caramel on top & stick Mona Lisa® Dark Chocorocks to it.