Cold dog
| Ingredients | ||
| 150 g | plain chocolate | |
| 450 g | full milk chocolate | |
| 150 g | coconut fat | |
| 200 mL | whipping creme | 7/8 cup |
| 2 pkg | Dr. Oetker Vanilla Sugar | 2 pkg |
| 250 g | butter biscuits | |
Method
1. Line a rectangular tin or bread tin with a freezer bag cut open for the purpose.
2. To make the chocolate mixture, coarsely chop the milk and plain chocolate. Finally chop the coconut fat, put in a pan with the chocolate and cream and melt, stirring well. Finally, stir in the vanilla sugar.
3. Line the prepared tin with a layer of butter biscuits, breaking the biscuits into pieces if necessary. Spread some of the chocolate mixture on top, just enough to cover the biscuits. Fill the tin with alternate layers of chocolate mixture and biscuits (7-8 layers).
4. Refridgerate the tin for about 5 hours or, even better, overnight so that the chocolate mixture sets properly.
5. Remove from the tin by loosening with a knife and pulling gently at the freezer bag. Place it very gently on a plate and carefully pull off the freezer bag. It is best served chilled and cut in slices.
This recipe was published in the book German Baking today by the Dr. Oetker Verlag (ISBN 978-3-7670-0599-0). This and many other Dr. Oetker baking and cook books can be ordered on www.amazon.ca
