Yield: 16 servings.

19 oz. cream
19 oz. half & half
4.5 oz. sugar
1 vanilla bean
1 tsp. vanilla extract
1 strip orange peel
4 sheets gelatin
12 oz. Gianduja (hazelnut milk chocolate)

Combine cream, half & half, sugar, vanilla bean, vanilla extract and orange peel in a saucepan over medium heat. Once heated, turn off and infuse for 20 minutes. Bloom gelatin; add to infused mixture. Strain over chopped Gianduja and whisk together until completely incorporated. Pour into dishes and chill to set

Photo Credit: THE HAZELNUT COUNCIL
Recipe Provided by: Executive chef Victor Scargle, Julia's Kitchen at COPIA: The American Center for Wine, Food & The Arts, Napa, Calif.