350 g. Butter cookies, broken into medium pieces
36 g. Black rum
40 g. Icing sugar
60 g. Cocoa powder
260 g. OLYMPOS butter, melted
240 g. chocolate praline with hazelnut
100 g. Pistachio
In a bowl add the cookies with the rum and shlightly mix them in order for the ingredients to be well marinated.
In another bowl mix the cocoa powder with the icing sugar, and then add the melted butter. Whisk until all the ingredients are homogenized and you have a smooth mixture. Add the chocolate praline with the hazelnut and stir until the praline is incorporated into the cocoa mixture. Add the finished mixture to the bowl with the cookies along with the pistachio nuts and with a marise spatula and in circular motions make sure that all the ingredients are well incorporated with each other.
On the work bench, spread a parchment paper in a parallelogram shape. Spread the mixture in the center of the parchment paper and divide making sure to leave gaps right and left of the parchment paper so that you can tighten it. Wrap by lifting the side of the parchment paper in front of you and pulling forward, covering the mixture with the parchment paper creating a cylinder. Roll forward until the parchment paper covers the whole roll. With your hands straighten the roll to be equal, crumple and twist the edges tightly, giving the shape of a large caramel and store in the refrigerator for 1 to 2 hours, until it thickens well. Remove from the refrigerator, unfold the parchment paper, cut into slices and serve.