Spread a fine coat of pre-crystallized milk couverture on a
paper sheet. Put a 280 x 380 x 12 mm frame.
Mix the biscuit crunch with the pre-crystallized Gianduja.
Spread thix mixture in the frame and leave to cool.

Mix the butter with the inverted sugar. Add the puree at room
temperature, then incorporate the pre-crystallized couverture
and the Cointreau®.
Spread immediately on the basis of crunch Gianduja. Smooth.
Leave to set (17°C). When the ganache is completely
crystallised, unmould and cut with a guitare cutter to the
requested dimensions. Coat with dark couverture. Decorate
with a chocolate’s silkscreen.