In a food processor Mix all ingredient together except the Cacao Barry Chocolate drops
With the help of a spatula add the Chocolate drops
Shape the filling into 8 x 3 cm-long, 3 cm-thick logs. Place the filling log in the centre and roll pastry around to enclose.
Continue process with remaining pastry and logs. Working with one log at a time, shape into a tight spiral on an oven tray, then continue with remaining logs, pressing ends together, to make one large spiral.
Brush evenly with melted butter and bake it at 180°C for 12 minutes or until golden
Infuse the vanilla with the cream, milk and salt
Dry caramilize the sugar
Cook it until 103°C
Milk Chocolate Spray
Deodorized Cocoa Butter
Melt together at a temperature of 45°C
Take the cooked M'hancha and place it in the freezer for One hour then spray it with Milk chocolate spray
Garnish it with caramel sauce ,Perly Metallic Chocrocks and Gold Chocolate Shaving