4 leaves of hostia
200g of cashew paste
200g of milk chocolate coating
350g of hydrogenated chocolate
4 leaves of hostia
200g of cashew paste
200g of milk chocolate coating
350g of hydrogenated chocolate
In a bowl, mix the cashew paste and milk chocolate coating over low heat in a water bath until a cream forms
Line a wooden board with aluminum foil
Place one leaf of hostia on this surface and top with some of the cream
Cover with another leaf and add more cream
Repeat this process until you reach the fourth leaf of hostia
Cover with aluminum foil, place a weight (meat plate) on top and refrigerate for 20 minutes
Cut into rectangles, carefully using a metal spatula
Dip in melted hydrogenated chocolate mixed to 27°C
