For dark crumbly dough:

• 120 g butter
• 100 g powdered sugar
• 235 g plain flour
• 10 g BAM cocoa powder
• 35 g finely ground almonds
• pinch of salt
• 50 g eggs (1 M egg)

To coat the dough:

• 20 g egg yolks (1 M egg yolk)
• 6 g sweet cream

For dark chocolate ganache:

• 80 g BAM dark chocolate
• 90 g sweet whipping cream
• crushed roasted hazelnuts
• 50 g BAM salted caramel topping

For the chocolate bars:

• 90 g BAM dark chocolate

For the dairy cream:

• 90 g mascarpone cheese
• 50 g sweetened condensed milk
• 15 g powdered sugar
• 150 g sweet whipping cream
• BAM caramel toffee topping
• roasted hazelnuts

For dark crumbly dough:

For the dark chocolate ganache:

For baking baskets:

For the dairy cream:

For the chocolate bars:

For pit assembly: