Process the cookies in a food processor.

Place the cookie powder with the melted chocolate, cocoa butter, almond paste and oil into a melanger. Refine for approximately 1 hour.  

Pre-crystallize at 23°C.

Place the gianduia in a 4.5 mm frame on top of the chocolate chablon.

Let crystallize at room temperature (16°C to 18°C)

Cut rectangles of 9 cm x 2 cm

Make a dry caramel with the sugar.

Process the roasted pecans with the caramel and salt in a food processor.

Reserve.

Combine cream and sugars.

Heat to 80°C

Pour onto melted chocolate.

Add softened butter and emulsify.

Incorporate the pecan praline and mix.

Pre-crystallize at 27°C.

With a round tip, pipe the ganache on top of the cookie gianduia rectangles.

Leave to set.

Enrobe in tempered Ghana chocolate.

For the velvet effect, place the chocolate bars in the freezer for 20 minutes.

Melt the chocolate with the cocoa butter to 35°C.

With a spray gun, spray the bars until the entire surface is covered. 

Place the chocolate bars in the fridge for 5 minutes.

Take out at room temperature (16°C to 18°C)