Step 1

COATING

Step 2

On low heat place the coating chocolate (broken into pieces) in a medium bowl over a pot of water (make sure bowl does not touch the water). Melt until smooth, stirring often with a spatula or whisk. Remove from heat and coat a silicone loaf pan 8.5 x 4.5 inch (22 x 11 cm), or a parchment paper lined loaf pan. Swirling or brushing the chocolate to coat evenly, drain any extra chocolate back into the bowl. Freeze the loaf pan for about 10-15 minutes or until hardens, coat one more time and freeze again for 10 minutes. The remaining chocolate will be used for the topping.

Step 3

FILLING

Step 4

While the coating is in the freezer, melt together the milk, white and dark chocolate the same way as above. Once it is melted, remove from the heat and stir in the Nutella, continue stirring until smooth. Fold in the hazelnuts, remove the loaf pan from the freezer and add the hazelnut filling. Refrigerate for approximately 30 minutes. Remove from the fridge and cover with the remaining dark chocolate coating. Cover lightly with foil and refrigerate 3-6 hours. Remove from loaf pan and slice or chop into pieces.