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1
Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides.
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2
Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth.
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3
Cool to lukewarm, whisking occasionally.
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4
Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl.
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5
Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160F., about 3 minutes.
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6
Remove from over water.
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7
Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth.
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8
Mix in nuts.
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9
Chill until cool, about 10 minutes.
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10
Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks.
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11
Add chocolate mixture and fold together.
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12
Pour filling into prepared pan; smooth top.
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13
Cover and chill overnight.
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14
Combine all ingredients in heavy medium saucepan.
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15
Stir over low heat until melted.
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16
Cool to lukewarm.
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17
Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top.
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18
Freeze until glaze sets, about 20 minutes.
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19
Line cookie sheet with foil.
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20
Lift loaf from pan.
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21
Turn loaf out onto foil; peel off plastic.
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22
Whisk remaining glaze over low heat until just spreadable.
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23
Pour all but 1/4 cup glaze over loaf.
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24
Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely.
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25
Chill 1 hour.
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26
(Can be prepared 2 days ahead.
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27
Cover and chill loaf and reserved 1/4 cup glaze separately.)
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28
Bring half and half to simmer in heavy medium saucepan.
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29
Scrape in seeds from vanilla bean; add bean.
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30
Whisk yolks and sugar in medium bowl to blend.
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31
Whisk in hot half and half mixture.
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32
Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil.
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33
Strain into bowl.
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34
Mix in cream and Frangelico.
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35
Cover and chill until cold.
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36
(Can be prepared 2 days ahead.)
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37
Melt milk chocolate in top of double boiler over simmering water, stirring until smooth.
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38
Spoon all but 2 tablespoons melted chocolate into parchment cone.
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39
Remove loaf from foil and transfer to platter.
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40
Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart.
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41
Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf.
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42
Repeat with remaining nuts, spacing evenly and forming line down center.
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43
(Can be prepared 3 days ahead; refrigerate.)
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44
Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts.
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45
Place slices on plate; surround with sauce.
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46
Whisk reserved glaze over low heat until melted.
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47
Spoon into parchment cone.
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48
Pipe Zs atop sauce.
