1. In a pot, put 17 fl oz of hazelnut milk, cream, salt and chocolate.
2. Put the pot over medium heat and mix everything until the chocolate is melted.
3. Turn off the heat.
4. Put the additional hazelnut milk in a glass and add the cornstarch and agar agar.
5. Add the contents of the glass into the pot, stirring constantly.
6. Stir for 5 minutes and turn off the heat.
7. In a mold, put a pinch of agave syrup.
8. Pour the contents of the pot into the pan.
9. Let cool at room temperature for half an hour.
10. If you want it to take on more flavor and texture, refrigerate for a few hours.