# Pound the
hazelnuts with 2 tbsp granulated
sugar, put this mixture into a skillet. Roast it over medium heat. (You can add very few water.)
# Add 1 tbsp honey or liquid jam in it to keep the
hazelnut pieces together, mix and remove it from the stove.
# Put 2 packs icing
sugar, castor
sugar and 1 + 1/2 cups cold
milk into a deep bowl, blend it until it reaches to high consistency.
# Blend the biscuits to turn them to powder, mix the biscuit powder with the cream which you prepared just before.
# Place the mixture of the roasted
hazelnut onto the floor of a flat cake mould, force on the mixture by a spoon to smoothen it. Pour the mixture of the cream and biscuit powder onto the
hazelnut pieces smoothly, and freeze it for 3 hours at least.
# At the end of the resting time, remove the frozen mixture from the freezer. Melt the butter with bitter chocolate, and pour it over the mixture and flatten it by a knife.
# Place the mixture into the freezer again and freeze it for about 1 more hour.
# Whisk the mixture of 1/2 pack icing
sugar, 1/2 cup
milk, 2 tbsp granulated
sugar. And spread this mixture all over the rococo which you removed from the freezer by flattening it by a spatula. Use the remaining cream for garnishing it.
# Also you can use jam pieces for garnishing the rococo.
# Rest the rococo in the freezer till serving it. Slice it while serving.
