CEREAL COOKIE CHOC
|MINUETTO FONDENTE ECUADOR 70%||qb|
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.
|CEREAL'EAT FROLLA||g 1000|
|unsalted butter 82% fat - softened||g 400|
|egg yolks||g 110|
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.
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.
You can replace butter with the same dose of margarine."