RECIPES

Dissolve 80 g of dark chocolate (obviously lactose free) in a bain-marie or microwave, temper it to keep its properties at its best (melt it up to 54 degrees, pour one part on the top until it reaches 28 degrees and add it to the rest so that there is a total temperature of 32 degrees).

Coat the mold and put it in the freezer to solidify. Make a second layer and let it solidify.

 

Cut the Freddi Dolcetto snacks into small pieces and place them inside the chocolate

Dissolve the remaining 20 grams and use them to "paste" the two parts.

 

Close with foil. Wrap it as you prefer