You are in Sweet Temptations
This dessert comprises (A) a white chocolate ingot stuffed with creamy white chocolate and (B) an ingot of black chocolate stuffed with crunchy praline.
A: Mix the custard sauce with the white coating, then add the molten gelatine and the half-whipped cream. Same procedure for the creamy black chocolate.
B: Mix the milk chocolate coating and the molten cocoa butter. Add the praline and then add the caramelized rice.
Spread between two non-stick sheets, let it cool. Cut into rectangles and introduce into the ingot, just a thin layer.
This dessert goes on a base of almonds and honey chocolate sponge cake with a red relief of the sponge cake itself.