vegan lemon and hazelnut praline

Inside a clean polycarbonate semisphere mold and at a temperature
 of about 16-18° degrees, 
give a brushstroke of tempered gold cocoa butter at 28° degrees, 
to cover half of the semisphere cavity.
wait for the crystallization and proceed by making 
a shirt with tempered vegan DF chocolate.

Place a small quantity of Lemon Farciciock on the bottom
of the crystallized semisphere.

mix together the coco butter, the oil and the hazelnut paste, 
add the tempered chocolate and finally the chopped hazelnuts.
mix well and dress inside the semispheres.