Heat until lukewarm.

Add.

Mix on slow speed.

Add. Mix until smooth.

Add.
Slowly pour in milk-yeast mix.
 

Pour into bowl and cover with foil.
Leave to rest in warm place. Rise for 1 hour.
Divide into balls of 30 g.
Pre-heat waffle iron. Bake flattened balls until gold.
Leave to rest at room temperature.
 

Boil to 115°C.

Add. Stir well.

Pour into frame of 1 cm thick and 30 cm x 40 cm.
Let cool before cutting into cubes.
 

Pre-crystallise at 29°C.

Dip in waffles. Let cool in fridge at 4°C for 1 hour.

Pre-crystallise. Spray half of waffle surface.

Decorate.