Cold dog chocolates

Roughly chop the chocolate and melt together with the vanilla sugar over a bain-marie. Stir in the classic baking oil. Then add the cream (at room temperature) and continue stirring until a homogeneous cream is formed.

Grease a loaf tin with classic baking oil. Cut the baking paper to size and place it inside so that it sticks out like tabs on two sides. This is the easiest way to remove the cold dog from the mold later.

Starting with the chocolate cream, stack the cold dog alternately with the cookies in the mold. Finish with a layer of chocolate cream and optionally decorate with cookie crumbs. Place the cold dog in the fridge for 6 to 8 hours or overnight to harden. Cut into praline pieces with a sharp knife. Serve immediately or store in the fridge.

This recipe makes 10-12 pralines.