- 200g of cooking chocolate, 70%
- Eucalyptus Candy
- Citrus zest
- Melt the chocolate in the microwave or bain marie. Cool one-third in a bowl (a cold bain marie). Stir constantly until it is cold and thick but still liquid.
- Then add the remaining chocolate.
- Scatter the rest of ingredients on baking paper and pour over the chocolate in a lattice shape. Allow to cool and remove the paper.
Mataró altadella, d.o. Alella