Danish Chocolate twist

Blend together.

Blend together.

Blend together

Blend all ingredients to a smooth dough knead for 10 minutes
Allow to rest in the fridge for 8 hours

(Or dry butter)

Roll out the dough into a rectangle: 60cm in length 
Incorporate the butter with a single fond
Refridgerate for 30 minutes 
Then give your dough 2 single turns 
Resting for 30 minutes between each turn 

Roll into a recangle : 22 cm in width - cut in galf length ways
Spread a layer of fondente crème Dell Artigiano over the top surface
Sprinkle liberally with Callebaut Hazelnut Bresilienne
Roll up
Cut 12 cm lengths 
Cut each length in half
Twist the 2 halves together
Allow to prove for approx. 45 minutes
Bake at 180°C for 15 to 18 mintes
Once baked sprinkle the ends of each pastry with icing sugar