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Desserts from Italy
translated by Italian with
Chocolate Bretzeln, the recipe for preparing these delicious cocoa biscuits and covered with milk chocolate, characterized by their particular shape.
Work the butter with sugar. Apart from diluting the cocoa with 2 or 3 tablespoons of water.
Add the cocoa butter, mix well and add the flour to the mixture, combine the egg and finish kneading.
Divide the pasta into small pieces, roll them on the table, forming thin cylinders of about 30 cm. of length
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Take one at a time and give it the shape of a uppercase B. (Here I used the stencil for bretzeln)
Cook them in the oven already warm at 180 degrees for 15 minutes
Dissolve the chocolate in a bain-marie, using a fork to soak the bretzeln in the chocolate, drain it lightly and cool to a grid.