Potato Candy 'Bueno'

Heat the cream until hot, but don't let it boil.

Pour it over the white chocolate, let it sit for 1 minute.

Add the hazelnut paste, butter, and salt, then blend until you get a smooth, glossy ganache.

Spread the ganache into a container in a layer about ½ inch thick, cover with plastic wrap pressed directly onto the surface, and refrigerate for 4–6 hours.

Portion out 10–12 g pieces of filling, roll them into balls, and freeze for 40 minutes.

For the glaze, melt the milk chocolate to 104–113 °F, stir in the vegetable oil, and mix well.

Dip the frozen ganache balls in the chocolate, place them on parchment paper, and chill for 10 minutes.

For the chocolate mass, melt the dark chocolate with butter, add the warmed cream and cocoa powder.

Fold in the brownie crumbs and knead until you get a workable dough (chill for 10–15 minutes if needed).

Portion out 30 g of the chocolate mixture, flatten it, place a glazed filling ball in the center, and wrap it up completely.

Freeze the assembled candies for about 8 hours until solid.