Cremini: the recipe for famous layered chocolates

Step 2
Butter a 12×25 cm loaf pan and line it with parchment paper. Pour half of the melted dark chocolate into the pan and freeze for about 10 minutes. Keep the remaining chocolate warm over the double boiler.

Step 3
Melt the white chocolate in another bowl. Once melted, mix in the hazelnut cream until smooth and uniform.

Step 4
Retrieve the pan from the freezer and pour the white chocolate-hazelnut mixture over the first layer. Level it well by tapping, then freeze again for another 10 minutes.

Step 5
Pour the remaining dark chocolate on top to form the final layer. Freeze until completely set.

Step 6
Remove the chocolate block from the pan and let it sit at room temperature for a few minutes to soften slightly. Trim the edges with a knife for a clean finish.

Step 7
Mark lines with the knife to create evenly sized pieces, then cut the block into cubes or bars.

Step 8
Place the cremini on a serving plate and enjoy them with guests or as a treat during the day.

Tips
The recipe yields approximately 20 cremini. You can use a loaf pan or silicone molds in your preferred shapes.
If hazelnut cream isn’t available, blend toasted hazelnuts with a bit of sugar until smooth. Alternatively, use chocolate or pistachio spreads for creative variations.
You can substitute dark chocolate with milk chocolate or gianduja if desired.
The key to flawless cremini lies in respecting cooling times for perfect, uniform layers.
Storage
Store cremini wrapped in cling film at room temperature for several days.

Enjoy preparing this delightful treat!