Nyangbo Stracciatella Dome

Heat the milk to approx. 140°F (60°C) and add the rehydrated gelatine. 
Pour over the melted IVOIRE 35% chocolate a little bit at a time while stirring vigorously with a spatula. 
Combine using a hand blender.
At the same time, whip the 200g of cream until it has the a mousse-like texture. Check the ganache’s temperature: It should be between 95 and 105°F (35 and 40°C). Gently incorporate the whipped cream and finish by adding NYANGBO 68% GROUND CHOCOLATE. 
Pour 45 to 50g of this mixture into 6.5cm round silicone moulds and store immediately in the freezer.

Melt the NYANGBO 68% GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. Mix. 
Then gently fold in the crêpe dentelle pieces. 
Spread the mixture to a thickness of 0.5cm on a baking tray lined with greaseproof paper.
Leave to stiffen in the refrigerator or freezer. 
When you are ready to assemble, use a cutter to cut it into 7.5cm circles.

Melt the NYANGBO 68% GROUND CHOCOLATE and add the 50% ALMOND & HAZELNUT PRALINÉ. 
Mix using a hand blender. 
Heat the milk and cream then gradually combine it with the chocolatepraliné mixture. 
Mix using a hand blender and set aside.