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Publication date: 31-Mar-2021

Categories:

• Recipes
• Intermediate

• 200 g Cordillera chocolate Colombia origin 53% 
• 175 g Cordillera milk chocolate 32% Wafer cookies without cream 
• 75 g hazelnut cream
• 15 g powdered milk

• Mix the tempered milk chocolate with the hazelnut cream and powdered milk.
• Add the previous mix to a wafer side.
• Place another wafer side like a 3 story sandwich.
• Temper the Cordillera chocolate 53% in a 45°C- 28°C- 30°C curve.
• Dip the cookie sandwiches with the chocolate and place on waxed paper and move to avoid a jam.

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