Schokoladina

Chop the chocolate. Melt the coconut oil with the choc, slowly, not getting too hot. Remove from the heat, fold in the sugar alternately with the eggs. Place on top of this again on the kitchen stove and bring to a brief boil once over low heat, stirring throughout. Cool until the mixture is a little more solid but still spreadable.

Then place 3 wafers side by side on a large board. Spread the mixture

2 mm thick with a palette. Cover each with 1 more wafer, lightly flattening and brushing them repeatedly. Continue like this until you have used up all the chocolate mixture with about 5 layers. Cover with the last wafer of each and weigh down lightly with a board. Chill and a day later cut into small diamonds or possibly cubes.

Tip: Use better chocolate – the more delicious the result!

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