Ingredients
- 200 ml sweetened condensed milk
- 150 g biscuits of your preference
- 150 g cake of your preference
- 150 g nuts
- 50 ml brandy
- 20 g ION cocoa powder
Ingredients for chocolate ganache
- 250 g ION patisserie classic couverure
- 100 g cow milk butter
Method for the kariokes
In a food processor, beat the biscuits until completely ground. Then, ground the cake as well. Place the ground biscuits and cake in a large bowl.
Next, coarsely beat the nuts, and place them in the bowl.
Then, in a small pot, add the butter, sweetened condensed milk, brandy, and cocoa powder, and place them over low heat, while stirring constantly with a hand whisk. Whisk until the butter melts and a homogeneous mixture forms.
Right after, transfer the mixture to the bowl with the solid ingredients, and mix with a mariz until completely incorporated and it forms into a dough.
Finally, line with parchment paper a 25×35 cm baking pan or pyrex, and transfer the dough into it. Spread the dough evenly by pressing it down with a mariz.
Refrigerate for half an hour.
Method for the ganache
Cut the chocolate couverture into pieces, and then place them and the butter over a bain-marie. Stir with a mariz until it forms to a glossy ganache.
Method for the coating
After half an hour take the mixture out of the fridge, and pure the ganache over the chilled karioka mixture. Spread the ganache evenly using a spoon or a palette knife, and place back into the fridge for 1-2 hours.
Finally, cut the kariokes to the size of your preference and store in the fridge.
