Recipe for Chocolate Praline Bars similar to a Hazelnut Chocolate Treat.

Melt the chocolate in a double boiler at 45°C. Lower the temperature to 35°C while mixing with a spatula and incorporate the cocoa butter powder. Mix until it cools down to 30°C. Place your mold on a perforated sheet. Brush the shapes with chocolate and refrigerate for a few minutes to set the chocolate.

Remove from the refrigerator and apply a second layer of chocolate. Distribute the puffed rice at the bottom of each mold and place in the refrigerator to set. Reserve the remaining chocolate for the next steps of the recipe.

Heat the milk with half of the sugar and the vanilla extract.

Mix the egg yolks with the remaining sugar and pour a little hot milk over it to thin the mixture. Add the cream powder.

Pour the mixture back into the pot containing the remaining milk and cook for 2 minutes from the boiling point. Add the praline and smooth everything with a mixer.

Then whip the cream while adding the softened butter.

Divide the cream into the molds using a piping bag.

Cut 3 wafers into 4 pieces. Cover the cream with 1 whole wafer, plus ¼ of a wafer.

Finally, heat the reserved chocolate to 30°C and cover the wafers. Store for 1 night in a temperate place.