Melt gianduja. Combine crushed praline with oil and blend with melted gianduja and crushed pirouette cookies. Pour into a stainless steel or glass mold. Dust generously with dark cocoa. Set aside. Melt bittersweet chocolate and let cool while still remains a liquid. Whip cream stiff and fold into melted bittersweet forming a light mousse. Spread mousse onto gianduja base. Smooth top neatly and chill. To serve, dust lightly with cocoa and slice into 1/2-1 inch pieces. Arrange 2 to 3 pieces on a plate in a geometric fashion and serve with burnt hazelnut ice cream. Yield: 1 large bande (3 1/2 inches by 22 inches). BURNT HAZELNUT ICE CREAM: Place hazelnuts in a 200 degree oven for 1-1 1/2 hours until the nuts give off a deep aroma. Remove from the oven and when cool enough to handle, rub in a tea towel to remove the husks. You may wish to return to the slow oven once again to darken the nut further. Grind nuts in processor with 2-3 tablespoons cream to make a paste. Heat the milk with nut paste, cover and infuse 10-15 minutes. Strain the milk or leave in, depending upon your taste. Beat egg yolks and sugar until thick and light. Bring back to a boil before adding to the egg yolk mixture, whisking in half of the hot milk to temper yolks, then combining total amount. Heat gently, stirring constantly with a wooden spoon until custard thickens slightly and napping the spoon. Do not overcook or boil. Strain and cool. Place the ice cream in the freezer. Once partly set, add the whipped cream and continue freezing and churn in freezer until set. Recipe by: CHEF DU JOUR SHOW#DJ9250 - ROXSAND SCOCOS