Mark Tilling served up a delicious hazelnut and caramel bar on James Martin’s Saturday Morning.

The ingredients are: 348g Caster Sugar, 76g Glucose, 79g Hazelnut Praline 50%, 247g Cream 35% fat (warm), 1 teaspoon Vanilla paste, 300g roasted hazelnuts, 120g candied orange, 150g caramel flavoured chocolate (or Milk chocolate), 500g Milk chocolate (tempered) and 100g Crushed Wafers.

See recipes by Mark in his book titled: Mastering Chocolate: Recipes, Tips and Techniques from the Award-Winning Master Chocolatier available from Amazon now.