The essence of this milk chocolate, praline, and Piedmont hazelnut cake is the contrast between the milk chocolate and the varied crispy, crunchy, smooth, and melting textures—and the complex sensations they give.
Regular water, Corsican Muscat, a Marsala-type Italian wine such as Morce di Luce.
On a 8-by-12 inch (20 by 30 cm) sheet of plastic, spread the softened milk chocolate. As soon as the chocolate sets, mark it into 4-by-1 inch (10 by 2.5 cm) rectangles. Lay a leaf of plastic and a weight over it before placing in the refrigerator to set.
© 2014 All rights reserved. Published by Ducasse.