For the chocolate pie

Whisk all the ingredients together in the mixer with the feather at slow speed for 1 minute. We clean the walls with a sieve and beat the materials at medium speed for 4 minutes. Fill a sheet (30x40cm) about a point and place on top of the beaten cream. Continue again with one point, close with another point a mix of chocolate pie and bake in an oven at 200 °C (above) and 180 °C (bottom) for about 35 minutes. Once out of the oven, drizzle the chocolate pie all over the surface and syrup with the syrup (1000-1200g) prepared. After cooling, cover with Crema Nocciola Vela Eurocao after first softening it in a bain-marie or microwave oven (at 35-40 °C).

For the cream

Beat Primo Millefeuille Cream with water in the mixer, wire, at high speed, for 3-4 minutes.

Moulding

Take the chocolate pie we have made and cut into squares and decorate with the Millefeuille Cream, a little Blanxart 22/24 Eurocao cocoa and Nibs de cacao Eurocao (cocoa nibs extracted from cocoa bean roasting and grinding procedure).