Hazelnut butter cups with double chocolate: the dessert recipe of the Italian Cremino

Once the resting time is over, take the loaf pan and pour the melted white chocolate; beat well, to even it out, and put it back in the freezer for another 10 minutes.

Now form the last layer by pouring in the reserved melted dark chocolate . Return it to the freezer and let it harden completely.

Remove the chocolate bread from the pan and let it sit at room temperature for a few minutes, just long enough to soften. Using a knife, level the edges.

Make marks with the knife, the size you want your double chocolate pralines to be, and cut them into several small ingots .

Finally, transfer the double chocolate pralines to a serving dish and serve them to your guests.