1. Melt the blanket in a bain-marie.
Work a shortcrust pastry with the rest of the ingredients. Cut the dough in half and work the melted chocolate into one part. Refrigerate both doughs separately, wrapped in cling film.
2. Knead the dough until smooth and form a roll of equal length. Twist these rolls together to create a marbled roll about 3 cm thick. Use a sharp knife to cut slices of about 5 mm.
3. Place them on baking paper and bake at 160°C for about 10-15 minutes until golden.
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