Trunk petit biscuits

Trunk petit biscuits

Trunk petit biscuits

Materials 2 tablespoons cocoa 450 grams of chocolate a chocolate drops 150g unsalted butter 75 g roasted and ground almonds 200 g Sweet petit - beurre 100 g Milk chocolate broken into pieces Execution
Put sugar in a saucepan with 150 ml water and heat it over medium heat until sugar dissolves. Let them kochlasoun for 1 minute.

Remove the saucepan from heat and add chocolate, cocoa and butter. Leave them for several minutes over moderate heat, stirring constantly until melted chocolate and butter. Rinete after the broken kernels.

Apply a thin layer of chocolate at the base of an elongated form covered with a transparent membrane. Put on a layer of biscuits with a spoon, pour over a little of the chocolate sauce. Run another layer and repeat the same process until you have exhausted the materials, finishing with a layer of chocolate.

Leave to cool the body several hours until thick. Upset the body to serving platter and remove the foil carefully. Melt milk chocolate in a bain marie. Put the melted chocolate in a corn pastry with thin neck. Working up and down the corn, chocolate dial lines on the surface of the body.

Allow the torso to stabilize and serve cut into thin slices.