Combine all the ingredients and mix on low speed for 4 minutes. Spread the mixture onto a baking tray, making sure the layer is about 4mm thick, and bake it for 10 minutes at a temperature of 180°C (with the damper closed).
First, melt the plant-based and pralirex chocolate, and crush the rice poppers until they reach 45°C. Then, temper the chocolate. Spread the filling onto the 30/40 baked plant-based biscuit and place the other part of the baked plant-based on top of the filling. Allow the mixture to set, then cut it into 3cm by 3cm squares.
In the center of each square, place 3 grams of Topfil Mandarin. Adjust the temperature of the plant-based chocolate milk as needed. Cover the plant-based biscuit squares with chocolate and decorate them with roasted hazelnuts and almonds. Allow the mixture to cool and set before serving.
Mix all the ingredients together until a smooth texture is achieved. Then, add 5 grams of whipped hazelnut cream on top of each small chocolate disk. To enhance the presentation, you can use flowers as decoration.
