Spiced biscuit (Created by Jean-Philippe Darcis - Business manager and Pastry Chef at Patisserie Darcis)

Ingredients Preparation
750 g Callebaut PRA-CLAS hazelnut praline
200 g milk chocolate Callebaut Smooth 2665NV
40 g Callebaut CB cocoa butter
180 g spiced biscuit
3 g ground cinnamon
If necessary table and pour onto a 7 mm thick frame. Allow to crystallise for a few hours. Cut up and coat with Callebaut Strong 70-30-42NV dark chocolate.

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