Boil in a casserole the cream with the hazelnut paste, take out from the fire, add up and melt the beforehand softened jelly; add up the chocolate and let it melt. Emulsify the mixture with a mixer and cool down at 30° C.
In the meantime prepare decoStick mould, place the lock on the base, insert supports making them slide until the end of the lock, insert them only for few millimeters into the mould.
Whip the cream maintain it creamy, mix the cooled down composed and pour in decoStick moulds, with pastry bag fill the moulds making well adhere the composed to the moulds walls, and let slightly come out.
Drive inside the support until about half of the mould lenght, with a spatula in parallel of mould, push the composed inside the mould, tilting the spatule, level the mould removing the excess.
Cover with Ideabrill® paper or baking paper, put in the blast chiller at -40° C until the complete product hardening.
When the product il well cooled down, remove the baking paper, remove the lock from the base, and demould. Decorate as you wish.
The packaging Ideabrill®iseco-friendly and Freshness-keeper patented by EsseoquattroSpa. The tests carried outby the Universityof Camerinodemonstrate that thepreservation of foods increasesand it has aninsulatingand protective action againstlight and air. Using this type of food wrapping, both inthe preparation phasewith the decoStick® mould, both during storagebefore being consumed, it will keep unchanged itscharacteristics, such as taste, odor, color. Evenfrozen,foodwill come offeasilyfrom the wrap withoutleaving any residue.If youwant to know more:www.ideabrill.it