This recipe is courtesy of Anchor Dairy
This recipe is best with
- 250g dark chocolate
- 135g Anchor Unsalted Butter
- 18g glucose
- Melt the chocolate.
- Beat the soften Anchor Unsalted Butter with Glucose until creamy using a hand mixer.
- Stir the butter mixture into the melted chocolate and pipe on a parchment paper.
- Allow it to set in cool room and then roll in cocoa powder.