Preparation
Beat all the ingredients for 5 minutes at medium speed in a planetary mixer equipped with paddle or with heavy wires whisk. Deposit 1 cm of mixture in the apposite moulds, using a pastry bag fill with APRICOT JAM making a sphiral. Cover with an additional layer of mixture and bake at 180-190°C for 25-30 minutes. After complete cooling remove from moulds and cover with CHOCOSMART CHOCOLATE melt at 32-34°C.
