Base
Put all the ingredients in the mixer bowl and beat with the flat beater for 3 minutes, on medium speed.
Serve in a 60x40 cm baking sheet.
Bake at 180 °C for 9 to 11 minutes.

Cream

Lather Casa Cream UHT 35%.
Beat the water with Minuta Choco for 3 minutes on high speed with the whisk.
Finally, homogenize the cream with the whipped cream.
Inset
Put the Variegone Fichi Caramellati together with the water to heat up at 70 °C. Add the softened gelatins and mix.
Serve in a 30x40 cm pan where you have put the twin choco biscuit and freeze.

Bitter glaze
Boil the invert sugar together with the Casa Cream UHT 35%.
Remove from the heat, add the gelatins and simmer. Add the chocolate and emulsify for 3 minutes. Lastly, add the neutral Paleta Cold Gel.
Glaze the pastes when the glaze reaches 28 °C.
Decor
Make a button with Minuta Cream and make a hole with one Parisian. Serve Variegone Fichi Caramellati as is.