Beat all ingredients in a planetary mixer with paddle or heavy wires whip at medium speed for 5 minutes. Place 2 cm of mixture in to the proper moulds, fill the center with CUKICREAM COCOA using a pastry bag. Cover with an additional layer of mixture and bake at 180-190°C for 25-30 minutes. After cooling coat with a mix of CHOCOSMART CHOCOLATE and PRALIN DELICRISP NOIR (Chocosmart chocolate 800 g + Pralin Delicrisp Noir 200 g) melt at 32-34°C. Decorate as desired.
