Heat chocolate and cocoa butter to 45°C add oil confirm temperature didn't drop below 40C
Add hazelnuts mix well and confirm temperature didn't drop below 40C
Dip the cake not covering the top
Place on a wire rack to allow excess coating to drip off
Remove after a couple minutes to ensure it doesn't stick to wire rack
Place on cake board
Milk Chocolate Chantilly Method
Heat the heavy cream and pour on the chocolate emulsify
Allow to cool down in cooler covered with plastic wrap
Let cool down to 4°C at least 12 hours before whipping
Cake Method
Combine mix and 1st water mix low speed 1 minute 2 minutes medium speed
Add oil and 2nd water mix 1 minutes low speed, scrape mix 2 minutes medium speed
Add 3rd water and mix 1 minute low speed scrape 1 one minute low speed
Deposit into "finger" shaped mold, sprinkle toasted hazelnut on top
Deposit into "finger" shaped mold, sprinkle toasted hazelnut on top 180C 14-18 minutes
Ambient cool then freeze
Decoration Method
After cakes are dipped in coating and placed on cake board
Pipe Filling of choice
Whip Chantilly to desired overrun and decorate with desired pastry tip
Decorate with chocolate garnish and or hazelnuts
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