Moorish Heads

Mix at high speed for 5 minutes until a smooth and homogeneous mixture is achieved.

Pour onto a baking tray lined with parchment paper and bake at 160°C (320°F) for 20-25 minutes with the vent open.

Cool, cover with cling film, and let rest in the refrigerator overnight.

To achieve a rounder shape, increase the amount of Soffymix by approximately 100 g.

Prepare a syrup with water and sugar, then add the liqueur off the heat.

Heat the butter and cream until boiling, then pour the mixture over the chocolate to create a ganache.