Mix in a planetary mixer.

Add and mix.

Combine and add to the mixture.

Spread the mixture to a thickness of 2 mm and leave to cool in a refrigerator for 12 hours.
Take out the refrigerator and cut into discs before baking in a Formasil mould for 18 min. at 165°C.

1. Pipe Callebaut® Crema Gold onto the biscuit and use Mona Lisa® chocolate seals as a finishing touch.

2.Or make them with a personalised seal and Callebaut® Finest Belgian Gold Chocolate.