Summary

Ingredients

• 200 g dark chocolate
• 800 g suar, brown
• 9 large egg (s)
• 0.5 teaspoon ½ clove powder
• 500 g almond (s), round
• 500 g hazelnuts, round
• 25 g cornstarch
• 1 tablespoon cinnamon
• 400 g couverture, dark or whole milk (to taste)
• 25 g coconut fat
• 1 pack wafers, square

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Instructions

1. Chop the chocolate. Mix all ingredients, except for the couverture and fat, and leave to steep in the refrigerator overnight.
2. Cover a baking sheet with parchment paper, then line with the wafers. The edges can be glued together well with a little water, so that a large wafer plate is created.
3. Then distribute the dough mass evenly over the wafers (moisten your hands if necessary). Bake at 175 ° C top / bottom heat (150 ° C convection) for about 30-35 minutes. Let cool down.
4. Then melt the couverture and coconut fat (water bath!) And distribute evenly over the brownies. Let cool and cut into small rectangles.