200 g of Cordillera Chocolate 53%
100 g of Nacional de Chocolates hazelnut cream
30 g of Cognac
Melt the chocolate and mix it with the hazelnut cream and the cognac.
Emulsify it very well until it forms a smooth cream.
Store in a glass jar in a dry place.
Use it for filling all types of preparations, from cake to chocolates and desserts.