Melt the chocolate, add the hazelnut paste, heat up at 23°C, add grains.
Paint the mould with the chocolate to highlight small particulars, later pour chocolate into the silicone mould to the brim, wait about 1-2 minutes, turn upside down the mould emptying all the composed for the creation of a layer, let pour and cristalize.
Once the chocolate will harden, pour the hazelnut cremino filling, let cristalize also the filling and close with chocolate, leveling with the spatula.
Put in the blast chiller. Then demould once the wreath will be well cristalized. Decore as you wish.