Crunchy mummy

Method

• Mix the warm cocoa butter (45°C) with the biscuit crunch.
• Gently add the praline, ensuring the crunchy elements remain intact.
• Finish by incorporating the tempered milk chocolate.
• Spread the mixture between two thickness bars and allow it to crystallize in the fridge (12-14°C).
• Cut out the crystallized mixture using the Gingerman cutter (art. 125242 - 13cm).
• Bring the cut shapes to room temperature before dipping them in dark chocolate.
• Let the dipped figures fully crystallize.

Assembly

• Roll out white fondant (art. 8616) to 1mm thickness, cut out figures using the same cutter, and remove part of the head with a round cutter.
• Attach the fondant pieces to the dipped crunchy figures.
• Cut 1.5mm thick fondant strips and apply them crisscross over the figures, using a little moisture to adhere them.
• Pipe the eyes onto the exposed dark chocolate area.