-Bitter cocoa 30 g
-Milk cream 220 g
-Dark chocolate 200 g
-STEFANIA CALUGI White truffle honey
Mix the milk cream with cold cocoa until all lumps disappear. Cook on low heat, stirring continuously up to about 50 °C, then remove from heat and add the melted dark chocolate mixing well with the whisk. As soon as the mixture is homogeneous and partially firmed, put it into the cake tin lined using transparent wrap. Put in the fridge to cool, store and serve it sprinkled with cocoa and one white truffle honey spoonful in the side.