Crunchy chocolate candy

Ingredients

For 4 servings

• •200 g 200 g of bitter black chocolate
• •6 6 breton cookies : redor de stmichel
• •2 dl 2 dl liquid cream uht
• •1 g 1 g of agar (1/2 sachet)
• •4 pincée 4 pinches of vanilla powder or 2 drop(s) of vanilla extract

Method

1. 1.Break the chocolate into small pieces.
2. 2.Pour the cream into a saucepan and bring to a boil. Add the agar by whipping and remove from the heat. Immerse the chocolate in pieces in the pan and let stand 5 minutes.
3. 3.Cut the biscuits coarsely between your fingers.
4. 4.Smooth the cream-chocolate mixture with a spatula and add three quarters of the cookies.
5. 5.Add vanilla, mix and let cool.
6. 6.Reserve 1 hour in the refrigerator.
7. 7.Divide the cooled mixture into paper boxes and sprinkle with the rest of the biscuits. Reserve again in the refrigerator, at least 2 hours, before serving.