Speculoos Chocolate Shell

Ingredients:

White Chocolate - 70 g
Chocolate covered hazelnuts - 3-4
Biscuits - 4
Cake

Method:

• Melt the white chocolate using double boiler method.
• Set aside to cool a bit.
• Use the small Kozukattai mould.
• Pour the chocolate and swirl it such that it coats all sides and edges.
• Refrigerate and then repeat again.
• Carefully demould the shells.
• This qty yields 5 shells app.
• Now crush the biscuit and spread that on board.
• Top it with bite size cake and sliced chocolate hazelnut.
• Cover it with white chocolate shell.
• Decorate as you wish.
• Inspired by CWC Darshans Dish.