Lacy Heart with Candy

Heart

1. Melt the Melken Bittersweet Chocolate in the microwave every 30 seconds until completely melted. Season according to package directions.
2. Prepare one of the smooth heart shells using a 3-part mold and refrigerate for 15 minutes. Develop and book.
3. For the lacy rind, add the drink little by little to Melken Semisweet Chocolate, so that it changes
consistency, getting firmer.
4. Place the frosting in a piping bag fitted with a plain bead tip.
5. Make circular movements inside the heart shape with the help of the confectionery sleeve. Reinforce the edges.
6. Take to the fridge to crystallize for a maximum of 15 minutes.
7. Carefully unmold and fill with diced brownies.

Brownie cake

1. Mix sugar, flour, yeast and salt. Reserve.
2. Melt the 70% Melken Chocolate with the butter.
3. Add the eggs to the melted chocolate and butter mix and emulsify well until you get a smooth cream.
4. Gently add the dry ingredients and bake in a 20 cm x 25 cm mold in the oven
preheated to 180 °C for approximately 20 to 25 minutes.
5. As soon as it is cold, cut into 2 cm x 2 cm cubes and bathe in TOP Hazelnut Coverage.
6. Bathe using the grid and the bath fork. Let it crystallize on the sheet of parchment paper and take it to
the refrigerator for 15 minutes.
7. Stuff the heart with the bathed brownies.