ORANGE & HAZELNUT CHOCOLATE CRACKLES

1. Heat the oven to 150°C, fan forced.
2. Scatter the hazelnuts over a lined baking tray and roast in the preheated oven for approximately 15 minutes, until golden brown.
3. Allow the hazelnuts to cool completely at room temperature, then place them into a ziplock bag and crush them with a rolling pin.
4. Temper the chocolate by placing it into a saucepan over an induction cooktop on setting 4. Stir continuously until you have 50% solids and 50% liquid. Transfer the chocolate into a heat-proof plastic bowl and stir vigorously until the solids have completely melted.
5. Add the coconut oil and stir until melted and incorporated.
6. Add the hazelnut spread and mix to combine, then allow to cool at room temperature.
7. Reserve approximately 20 small pieces of the crushed hazelnuts to use as a garnish, then add the remaining to the chocolate mixture along with the rice bubbles, dried orange and salt.
8. Mix until the ingredients are completely coated then spoon it evenly between 5 egg rings, 75mm in diameter.
9. Allow the chocolate crackles to set in the refrigerator before removing from the rings.

CHOCOLATE GANACHE

1. Place the cream into a saucepan over an induction cooktop on setting 4 and bring to the boil.
2. Pour the hot cream over the chocolate and whisk until the chocolate is melted and incorporated.
3. Transfer into a bowl and cover the surface of the ganache with plastic wrap, then chill in the refrigerator for approximately 1 hour, until cool and thickened.
4. Transfer the ganache into a piping bag fitted with an 8mm star tip.
5. Pipe the ganache on top of the chocolate crackles and garnish with the reserved roasted hazelnut pieces.

Note: Store in an airtight container at room temperature for up to 14 days.