Add the Satin Crème Cake Chocolate Mix to a planetary mixer with a beater, then add the butter & mix to a crumb.
Add the egg & melted Belcolade Ebony, mix to clear.
Divide the dough into 80g pieces & form into discs, pipe 10g of Vivafil Wild Blueberry onto the centre of each disc then fold over the edge to enclose the filling.
Press each piece into a tray of Belcolade Chocolate Chunks.
Place onto a lined baking tray. Bake at 180ºC for 14 mins. Once cooled finish with stripes of tempered Belcolade Plain Enrobing.
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