Lemon Crunchy Bar

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Make a praliné paste with the sugar and hazelnuts.
Mix the praliné with the crunchy (pieces of super thin sugar crêpes), and the melted milk chocolate.

In a clean polycarbonate mold, pour a layer of tempered dark chocolate.
Pipe lemon ganache halfway in the mold, allow to crystalize overnight.
The following day add a thin layer of lemon crunchy, close the candy with a thin layer of tempered dark chocolate.

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