Ganache

1. Melt the chocolate at 45°C.
2. In a saucepan, heat the cream together with the Zùsto.
3. Pour the cream over the chocolate 3 times until you get a smooth emulsion.
4. Fill the “Silikomart – Stone” mat with 25 g of ganache.
5. Then place in the freezer for at least 1 hour.

Moelleux

1. Preheat the oven to 170°C.
2. Melt the butter together with the chocolate to 50°C.
3. In a separate bowl, mix the egg yolks and eggs together with the Zùsto until smooth.
4. Now pour the batter into the chocolate mixture.
5. Sift the flour and briefly mix it into the batter.
6. Butter the baking tins. 
7. Now pour 25 grams of batter into the baking tins. 
8. Remove the ganache from the freezer and remove from the mould.
9. Now place 1 portion of ganache in each baking tin.
10. Now fill the baking tin with 25g of batter.
11. Bake in the oven for 10 min.

Enjoy!