Use the flat beater to mix all the ingredients together (apart from the Arabesque Dark 60%) at medium speed for 2-3 minutes. In the end add the chocolate and make sure it is well blended with the other ingredients.

Pour the mixture into preferable trays, greased with Carlex (release agent) or lined with parchment paper, filling them up to 1,5-2 cm (3/4)

Bake at 170-180°C for 20-30 minutes. Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

Once it has cooled down, cut into preferable shapes and sizes. Serve it ether cold or at room temperature.

You can alternatively decorate it by coating it with Chocolatier Delicevocer Dark once you take it out the oven and then cut it. Similarly you should serve either cold or at room temperature.