Procedure:
Heating the Milk with Gelatin Agar: Pour the gelatin agar into the milk and let it heat up gently over low heat. Stir occasionally until the gelatin agar is completely dissolved.
Adding Chocolate and Stirring Until Melted: Once the milk is warm, add the chocolate to the mixture. Stir continuously until the chocolate is completely melted and incorporated into the milk.
Boiling the Mixture: Allow the mixture to come to a gentle boil, then reduce the heat and let it simmer for an additional 3 minutes, stirring constantly.
Pouring Into a Dish and Refrigerating: Pour the chocolate mixture into a fireproof dish with dimensions around 26x12x10 cm or similar. Let it cool slightly, then transfer the dish to the refrigerator for 2 hours or to the freezer for one hour to set.
Melting Chocolate with Hazelnuts and Oil: In a separate bowl, melt the remaining chocolate with finely chopped hazelnuts and oil. Stir until smooth and well combined.
Pouring Over the Chilled Dessert and Refrigerating Again: Once the chocolate mixture has cooled and thickened slightly, pour it over the chilled dessert in the dish. Spread evenly with a spatula, then return the dish to the refrigerator for an additional 15 minutes to allow the chocolate topping to harden.
Serving Suggestions:
