Ingredients:
- 100 g semi-sweet chocolate coating
- 50 g milk chocolate coating
- 50 g hazelnut nougat
- 250 g coconut oil (Palmin)
- 3 eggs
- 200 g powdered sugar
- Square HIGH Baking Wafers No. 10a
Preparation:
- Chop the semi-sweet chocolate coating and melt it in a warm water bath with half of the coconut oil (Palmin). Chop the milk chocolate coating and melt it together with the hazelnut nougat and the remaining coconut oil (Palmin) in a warm water bath.
- Remove both masses from the water bath and let them cool until they are creamy.
- Beat the eggs and icing sugar until fluffy and slowly fold half of each into the two creamy mixtures.
- Put both mixtures back into the water bath and let them get as hot as possible. Leave to simmer in the water bath for another 10 minutes, stirring occasionally.
- When the cooled chocolate mixtures are spreadable, spread two HIGH baking wafers each with the different mixtures and place them alternately on top of each other. Cover with a HIGH baking wafer and refrigerate overnight.
- Using a sharp knife, cut into cubes approximately 2.5 x 2.5 cm in size.
Alternative 1:
Replace the semi-sweet chocolate coating with white chocolate coating.
Alternative 2:
Refine the cubes by adding about 100 g of chopped almonds or hazelnuts to a layer of chocolate.
Tip:
When cutting, the chocolate will not smear if you rinse and wipe the knife dry after each cut.
