I melt the chocolate squares with three tablespoons of water over very low heat. As soon as the squares start to soften, I remove from heat without stirring, the chocolate melts from the warmth of the pan. Add the agave syrup, hazelnut butter and blend for a long time 3-5 min. Pour into cups and refrigerate overnight. Enjoy with small cookies!!!
Chef Patrick's Comment
Nice recipe, you don't need to heat your chocolate in a pan, you break it, put it in a bowl and pour your boiling water over it while stirring this will help keep maximum shine on your chocolate.
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