Classic Cold Dog

Name: Classic Cold Dog
Cook time: 35 min
Total time: 35 min
Yield: 18
Ingredients: 200 g Whole milk couverture; 250 g Dark chocolate coating; 270 g Coconut oil; 2 Eggs (size M); 60 g Icing sugar; 2 TABLESPOONS Cocoa powder; 150 g Butter biscuits; 50 g white couverture; 7-10 Tbsp Mini Butter Biscuits; 7-10 Tbsp Cling film

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 18

200 g Whole milk couverture
250 g Dark chocolate coating
270 g Coconut oil
2 Eggs (size M)
60 g Icing sugar
2 TABLESPOONS Cocoa powder
150 g Butter biscuits
50 g white couverture
7-10 Tbsp Mini Butter Biscuits
7-10 Tbsp Cling film

Directions

1
Chop whole milk couverture and 200 g dark chocolate. Melt 250 g coconut oil and couverture over a hot water bath. Whisk eggs, icing sugar and cocoa with the whisk of the hand mixer until thick and creamy. Add the coconut oil and chocolate mixture while stirring, stir well. Put it back on the hot water bath.
2
Line a box form (23 cm long, 1.5 litre capacity) with foil. Spread some chocolate cream on the bottom. Place 4 biscuits next to each other on top. Repeat until all the biscuits and chocolate cream are used up. Finish with the biscuits. Put them in a cool place overnight. Chop 50 g dark and white chocolate coating separately. Melt them separately with 10 g coconut oil each over a warm water bath. Put white and dark blobs on a piece of baking paper. Sprinkle different coloured couverture over them and allow to set.
3
Put them in a cool place overnight. Chop 50 g dark and white chocolate coating separately. Melt them separately with 10 g coconut oil each over a warm water bath. Put white and dark blobs on a piece of baking paper. Sprinkle different coloured couverture over them and allow to set. Turn the cake onto a plate, remove the foil. Decorate with chocolate decoration and mini butter cookies
4
12 hours waiting time