Pandoro Stuffed and Covered with Chocolate

Method

1. Whip 125 ml of cream until thickened.
2. Add mascarpone and mix until combined.
3. Add Nutella and mix well.
4. Fill a piping bag with the cream.
5. Pierce the pandoro in several points, injecting cream while counting to 5 for each injection.
6. Refrigerate the pandoro to set.
7. Prepare the first glaze: melt 200 g gianduia chocolate with 20 ml cream over low heat, remove from heat as soon as melted.
8. Pour the glaze over the pandoro, covering all sides. Place on a wire rack to catch drips and reapply if needed.
9. Refrigerate for 30 minutes.
10. Prepare the second glaze: melt 100 g white chocolate with 20 ml cream. Add a little cream at room temperature to bind into a smooth consistency.
11. Drizzle or spread the white glaze over the pandoro.
12. Sprinkle with hazelnut crunch on top.
13. Refrigerate for at least 3 hours.
14. Before serving, let sit at room temperature for 30 minutes, then slice and enjoy.