Christmas Snowy Chocolate Cookies
Gingerbread and Cinnamon Cookies
Milk chocolate layer: Repeat the same procedure with the milk chocolate, using 250ml cream, 12g rennet and 250ml milk. Before pouring this layer, gently scrape the surface of the previous layer with a fork to help it adhere better. Pour the mixture gently and allow it to set.
White chocolate layer: Follow the same procedure with the white chocolate, using 250 ml of cream, 12 g of curd and 250 ml of milk. Carefully pour over the milk chocolate layer and allow it to set completely.
Leave the cake to rest in the refrigerator for at least 3 hours, or preferably overnight, so that the layers set properly.
Carefully unmold the cake. Decorate the surface with grated dark chocolate, fresh raspberries or flaked almonds. You can also add chocolate figures or berries to taste.
Tips for a perfect cake: Lightly scrape each layer with a fork before adding the next to prevent them from separating. Pour the mixture onto the back of a large spoon to soften the impact when adding new layers. If you don’t have curd, use 4 sheets of gelatin (previously hydrated) or 5 g of agar agar per layer. You can freeze the cake to easily unmold it and defrost it in the refrigerator before serving.
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