A. Oat Crunch

• 1. Melt chocolate together with cocoa butter.
  2. Add in the remaining Ingredient B, mix well.
  3. Spoon the mixture into the mould and press firmly.
  4. Chill for 20 minutes then unmould.
  5. Pipe HERCO topping as desired and decorate with gold flakes.
  6. Melt cocoa butter, gula merah and honey in a saucepan, mix well.
  7. Remove from heat and add in quick cooking oat.
  8. Spread evenly on a baking tray and Bake at 150°C-160°C for about 15-20 minutes.
  9. Set aside.

B

• 1. Melt chocolate together with cocoa butter.
  2. Add in the remaining Ingredient B, mix well.
  3. Spoon the mixture into the mould and press firmly.
  4. Chill for 20 minutes then unmould.
  5. Pipe HERCO topping as desired and decorate with gold flakes.
  6. Serve and enjoy!