Dr. Oetker Milk and White Giant Chocolate Stars, 20g

Product Information

The dark chocolate-hazelnut ganache that fills these rich chocolate shortbread biscuits is an adult version of that childhood treat.

In very warm weather, or if your dough feels soft, wrap it in clingfilm and chill for about 15 minutes until firm enough to roll out.Uncover the stars and bake in the heated oven for about 12 minutes until just firm but not coloured – watch them carefully as the chocolate dough can quickly turn very dark around the tips (this would make the biscuits taste bitter).

The biscuits are quite fragile – a tip might break off, but you can ‘glue’ it back with a dab of ganache.Set the stars slightly apart on the baking sheets to allow for expansion, then cover lightly with clingfilm and chill for 15 minutes.

You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. Break or chop up the chocolate into even-sized pieces and put into a small, heavy-based pan with the cream, butter and salt.The chocolate-hazelnut paste popularised by the chocolate-makers of Turin in the 19th century was the forerunner of Nutella, the spread that children all over the world know and love.