Chocolate And Biscuit Blocks

• 200 grams dark chocolate (64-72% cocoa)
• 200 grams digestive biscuits (or petit lait / petit beurre / shortmeal biscuits)
• 125 grams heavy cream (30-35%)
• 25 grams agave nectar (or honey or corn syrup)
• 1 teaspoon vanilla extract
• 1,5 teaspoons cognac (or brandy)

1. chop your chocolate and roughly break up your biscuits and set aside in 2 separate bowls (use a large bowl for the biscuits)
2. heat up the cream in a small saucepan with the sugar syrup (do not boil)
3. place the small saucepan in a larger pan of almost boiling water (like a double-boiler or bain-marie) and add the chopped dark chocolate and stir until melted
4. remove from heat and add the vanilla extract and cognac and stir and pour over the broken biscuits stirring constantly until all biscuits are covered in chocolate
5. * if using a silicone loaf mould or silicone cupcake / mini-cake mould, pour your warm mixture directly inside, pack the mixture down with a spoon and tap on your counter to eliminate air bubblesrn** if using a rigid loaf mould or cake pan, line the mould with plastic film first, then pour in the mixture and pat down and tap on your counter
6. allow the mixture to sit at room temperature for 1 hour, for the cream mixture to partly seep into the biscuits, then place Inside your freezer for several hours until firm
7. remove from mould when frozen (to conserve its shape) and transfer to the refrigerator 15 minutes before slicing and serving

chocolate, digestive biscuits, heavy cream, honey, vanilla, cognac

Taken from food52.com/recipes/39112-chocolate-and-biscuit-blocks (may not work)