Mix the brown sugar and the butter.

Add the marzipan mass and mix.

Add the whole eggs, the chopped hazelnuts and the chopped crumble, and mix.

Fold the mixture into the Callebaut® Crema Doppia Nocciola FNN-S1835-651.

Pour the mixture into mould Sasa DeMarle FP-01476 and bake for 20 min at 175°C. Unmould and leave to cool.

Glaze with the slightly heated (30°C) Callebaut® Crema of your choice and decorate with Mona Lisa® Crispearls™ in all 5 colours of chocolate.