The malted milk powders and chocolate give this loaf an interesting twist.

Ruth Hinks, UK World Chocolate Master

Loaf

1. Preheat the oven to 180°C.
2. Line a 1lb loaf tin with greaseproof paper.
3. Mix the flours, Ovaltine, sugar, salt and bicarbonate in a bowl, and make a well in the centre.
4. Pour in the egg, vanilla essence, sour cream and vegetable oil, and mix.
5. Fold in the No. 4 milk chocolate.
6. Pour mixture into the loaf tin, and bake for 35-40 minutes.
7. Cool for 15 minutes at room temperature.
8. Place the in freezer for 45 minutes, while preparing the topping.

Topping

1. In a plastic bowl, slowly melt together the No. 4 milk chocolate and cocoa butter in the microwave.
2. Mix in the hazelnuts.
3. Dip the cold loaf into the topping. The topping will set quickly.

Store in an air-tight container at room temperature for up to 5 days.