Crunchy biscuits with extra dark chocolate drops
CRUNCHY BISCUITS WITH EXTRA DARK CHOCOLATE DROPS
In combination with GelatoMadre Cioccolato Fondente Extra Majani with Carenero Superior from Venezuela
| INGREDIENTS: | |||||
|---|---|---|---|---|---|
| 330 gr. | Wheat flour type 00 | ||||
| 170 gr. | Muscovado sugar | ||||
| 220 gr. | Butter | ||||
| 80 gr. | Brown sugar | ||||
| 110 gr. | Extra dark chocolate drops | ||||
| 2 | Eggs | ||||
| 4 gr. | Baking powder | ||||
| 1 gr. | Fine salt | ||||
| 1 | Vanilla bean | ||||
| 450 gr. (1 tub) | GelatoMadre Cioccolato Fondente Extra Majani with Carenero Superior from Venezuela | ||||
SUGGESTION:
To prevent chocolate drops from melting too much during cooking, put them in the refrigerator for about 15-20 minutes before use.
PREPARATION:
Put the butter, the brown sugar and the muscovado sugar into the mixer and mix them well. Add the eggs, the flour, the baking powder, the salt and the vanilla seed. Blend for about one minute. Add the chocolate drops.
Fill a sac à poche with the mixture and prepare small biscuits with a diameter of 3 cm, placing them on a baking tray covered with baking paper.
Cook in a pre-heated oven for 12 minutes at 170° C. Cover the ice cream cup with 3-4 crunchy biscuits and fill it with 2-3 teaspoons of GelatoMadre Cioccolato Fondente Extra Majani.