Roast the crushed hazelnuts in a non-stick pan with 2 tablespoons of granulated sugar. Press the mixture into the bottom of a round mold about 10 cm deep. Mix 2 packs of cream and powdered sugar with a mixer. Add the orange juice. Pass the biscuits through a food processor or put them in a clean bag and crush them. Add the biscuit to the cream and whisk well.

Then slowly pour this mixture into the mold containing caramelized hazelnuts. Leave it in the freezer for three hours. Then remove it from the mold and transfer it to the serving plate. Melt the chocolate over low heat with butter. Rub the rococo with a knife on the rococo you have removed from the fridge. Put it back in the freezer. Remove it after 1 hour

Whisk the remaining 1 pack cream together with 2 tablespoons of powdered sugar. Put this decoration cream either in the middle of the rococo in a hemispherical shape or squeeze it in shape with a squeezing bag. Put it back in the freezer. When you are going to serve, take it out of the freezer and slice it.