Melt the 811 dark chocolate, hazelnut praline and butter together.

Mix well to a smooth, glossy consistency.

Whisk the eggs and sugar together until light.

Mix the flour and cocoa powder into the batter.

Stir in the gold chocolate callets.

Pour the batter into a 24cm square frame on a silpat mat.

Pipe swirls of caramel into the brownie batter.

Pipe bulbs of praline into the brownie batter.

Bake at 160c for 25 minutes.

Cool completely before decorating.

Pipe bulbs of gold crema on top of the brownie slab.

Pipe bulbs of doppia nocciola crema on top of the brownie slab.

Sprinkle generously with hazelnut bresillienne.

Sprinkle generously with gold chocorocks.

Cut into 16 equal squares and serve.