Crunchy Hazelnut and Vanilla Popsicles

Carefully weigh all the ingredients.
Combine 10% of the sugar with the stabilizer. Set aside.

Heat the milk to 80°F (25°C) and add the dry milk.
At 85°F (30°C), incorporate the glucose powder, sugar and invert sugar.
At 105°F (40°C), add the heavy cream mixed to form an emulsion with the PRALINÉ.
At 115°F (45°C), add the mixture of sugar and stabilizer.
Pasteurize at 185°F (85°C).
Mix thoroughly using an immersion blender, then cool quickly to 40°F (4°C) in a blast chiller or freezer.
Leave to sit for at least 12 hours at 40°F (4°C).
Churn and store at 10-15°F (-12 to -10°C).

Melt the Kalingo 65% Dark Chocolate and Cocoa butter together, then add the oil.
Temper at 85-95°F (30-35°C).

Heat the cream, scraped vanilla and salt.
Cook the glucose and sugar until the resulting syrup has the desired color, then deglaze using the hot cream.
Add the butter and mix using an immersion blender.

Melt the Opalys 33% white chocolate and cocoa butter together, then add the oil.
Add the split and scraped vanilla.
Temper at 85-95°F (30-35°C).