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Gianduja Gelato With Rippled Chocolate Sauce

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1.5 cups (185g) hazelnuts

1 cup (250ml) milk

2 cups (500ml) cream

¾ cup (150g) caster sugar

¼ teaspoon salt

5 egg yolks

115 g milk chocolate, chopped

splash of vanilla extract

75 g dark chocolate

1 tablespoon golden syrup

15 g unsalted butter

60 ml (¼ cup) cream

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