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Hermes Replica Handbags COPPER OF NAPLES WITH DARK AND WHITE CHOCOLATE
500 gr of flour 00
200 gr of granulated sugar
2 tablespoons of honey
Replica Hermes Birkin 120 gr of lard or butter
2 tablespoons orange marmalade
100 grams of bitter https://www.aaahermes.com cocoa
100 gr dried biscuits
300 gr of milk (from the total take a cup to melt the ammonia)
a teaspoon of cinnamon
a pinch of salt
10 grams of ammonia for sweets
For the cover
150 gr of dark chocolate + 15 gr of seed oil of corn with 150 grams of white chocolate + 15 grams of corn seed oil with chopped pistachios Method:
Chop the biscuits and put them in a bowl together with the milk, stir until form a
Combine cocoa, lard, eggs, sugar, salt, jam, honey and give a nice treat Then add the flour, cinnamon and finely crushed cloves, lastly add the ammonia for cakes melted in the cup of warm milk, set aside
Mix well all the ingredients, if the dough should be a bit ‘hard, add a little’ more milk, (the dough must be quite soft and creamy).
Let the dough rest in the fridge for some
Cover the molds with parchment paper, take the dough from the fridge, take small quantities, give an oval shape and place them in the mold (to facilitate the operation you can use the spoon).
Bake in preheated oven at 180 degrees for about 20 minutes, it all depends on the once cooked, let the biscuits rest for a day, then move on to the icing, melting the dark chocolate in a bain-marie or in the microwave Hermes Replica Handbags.