Place all the ingredients in the mixer bin and knead the feather for 3' at slow speed and 1-2' at medium speed.

Open the pastry machine or roll with a thickness of 0.5 cm, cut with a 10 cm diameter sack and place in aluminum molds for caramel cream upside down. Bake at 170 °C in the oven for 15 minutes. When they cool well, we throw from a little amount of premium compound chocolate Zafiro Bitter Eurocao to go to the walls from the bowl. Allow the chocolate to cool down and place one or two balls of Greek yoghurt Torronalba ice cream and decorate with whole cherry in gel fruigel and a little zest premium compound chocolate Zafiro Bitter Eurocao.