First make three molds out of cardboard that'll create the hollows in the candy bar. Make sure they fit the width of a loaf pan, but without leaving any space. Then wrap them in clear plastic food wrap.
Grease the loaf pan and cover the bottom of the molds with melted white chocolate before setting them in the pan.
Next, heat the cream in a pan but don't let it boil, and add the white chocolate and vanilla flavoring.
Grab the gelatin and add it to the pan. Stir continuously until it is completely dissolved.
Pour the mixture into the loaf pan over the molds and leave it in the refrigerator for three hours to set.
Warm the milk chocolate for the bottom layer of the glaze in a bain marie, then pour it carefully over the cream mixture in the loaf pan. Refrigerate it for another 30 minutes.
For the rest of the glaze, gently heat the rest of the cream and add the rest of the chocolate and stir until smooth.
Remove the candy bar from the loaf pan and stand it on a cooling rack over a tray. Take out the cardboard molds and pour the chocolate glaze over the whole thing.
The finished bar now needs another 30 minutes in the fridge.
