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In a double boiler, melt all chocolates. Fold in feuilletine and hazelnut; keep warm.
In a saucepan, bring 496 grams water, cream and sugar to a boil. Add cocoa powder and chocolate and cook 5 minutes. Add gelatin to hot liquid and mix until melted in. Strain through a chinois and store in pint containers.
To a large mixing bowl, combine chocolate and Nutella. In a saucepan, bring cream and salt to a boil and pour over the chocolate mixture. Allow to sit 2 minutes, then slowly stir together to homogenate.
Pour ganache into rectangular candy bar molds, leaving ¼ inch for feuilletine bottoms. Transfer to freezer and freeze until solid.
Distribute the warm Feuilletine while still to molds, using a rolling pin to make sure it is evenly pressed without gaps in the bottom. Return them to freezer; freeze until ganache is frozen and feuilletine bottoms are set.
Unmold the candy bars and place them on a wire rack with a sheet tray underneath to catch the runoff of Mirror Glaze.
Reheat Mirror Glaze and transfer to squeeze bottle or piping bag. Evenly coat the candy bars with Mirror Glaze.
Transfer candy bars to a sheet tray and refrigerate to temper 1 to 2 hours.
Sprinkle with sea salt and candied hazelnuts and top with tuile. Serve with sweet cream ice cream and almond dacquoise.