Mix the margarine with the sugar and the egg until frothy. Add flour and baking powder and whisk. If necessary, knead the dough a little by hand.
Then roll this into approx. 20 balls weighing 10 g each and place in the middle of a preheated and greased waffle iron, close the lid. Do not bake the waffles too dark, otherwise they will be too dry.
Melt the couverture in a water bath and half dip the biscuits in it. Place on a draining rack and let cool down.
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