Liqueur Paves

(*) Makes about 30 pieces Cover the bottom of a rectangular baking pan with parchment paper.

Coarsely chop the chocolate. Bring the cream to a boil in a frying pan. Remove from the heat. Add the choc and liqueur and stir until melted. Cool the mixture until it begins to firm along the edges.

Grate the orange peel on a fine grater directly to the chocolate mixture. Add the butter and stir well.

Spread the pave mixture on the prepared baking sheet to a thickness of 1 cm. Place in the refrigerator to set for about 2 hours.

To finish, cut the quantity into cubes or sticks. Separate the powdered sugar and cocoa powder into two deep plates. Using a fork, first turn the paves in the powdered sugar so that they are only covered with a very fine layer of sugar. Now roll them in the cocoa, this time keeping the coating as thick as possible. The paves will stay fresh for 1 week when cooled and stored in a dry place.

so they always look fresh.

Tip: Feel free to use better chocolate – the more delicious the result tastes!

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