Mascarpone cream bar with hazelnuts and chocolate dip and hazelnut ice cream
Grind the roasted hazelnuts into small pieces. Melt the dark chocolate, mix with the sunflower oil and hazelnuts. Remove the mascarpone bar from the blister. Place on a tray and insert 2 skewers into the bars. Dip half of the bar in the chocolate. Put them back on a baking tray and cover with plastic. Thaw in the fridge, or store in the freezer. Remove the skewers. Whip the cream until stiff and add the hazelnut paste. Pour into a piping bag with a St.-Honoré spout and decorate the bars.