Hazelnut cream chocolate bar

Create the shell of the chocolate bar using the protein milk chocolate. Toast the pumpkin seeds and leave to cool. Add the sea-buckthorn berries, the protein cream, the toasted pumpkin seeds and the pre-crystallised milk chocolate. Use for the filling of the chocolate bars. Leave the filling to crystallise and seal the chocolate bar with protein milk chocolate. Store in a fresh and dry place or at a temperature of 16°C with 45% humidity.