IRCA | CEREAL COOKIE CHOC

Preparation

Pour some tempered MINUETTO FONDENTE EQUADOR 70% chocolate into heart-shaped silicone moulds.

Gently shake the mould and let cool down at 10-15°C for about 30 minutes.

Carefully remove from mould and reserve for later.

Ingredients

CEREAL'EAT FROLLA g 1000
unsalted butter 82% fat - softened g 400
egg yolks g 110

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.

Cover the dough and refrigerate for 1 hour at least.

Final composition

Roll the dough to 4mm, then use a heart shaped cutter to cut out some biscuits.

Cover a tray with a perforated silicone mould and lay the biscuits onto it.

Bake at 180-190°C for about 10 minutes, then let cool down completely.

Melt the chocolate at low temperature, then use it to pair the chocolate heart with the heart-shaped cereal shortbread and make them stick.

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You can replace butter with the same dose of margarine.

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