Ingredients:

• 1 lb Chocolaterie Bernard Callebaut Dark Chocolate (454 g)
• ¼ cup Butter (60 ml)
• ½ cup Flour (120 ml)
• ½ tsp Baking Powder (2½ ml)
• ¼ tsp Salt (1¼ ml)
• 4 Eggs
• 1¼ cup Granulated Sugar (300 ml)
• 1 lb Chocolaterie Bernard Callebaut White Chocolate (454 g)

Directions:

1. Melt dark chocolate and butter together over hot water.
2. Beat eggs with sugar until pale yellow, then stir in slightly cooled chocolate.
3. Sift together flour, baking powder, and salt. Add to egg/chocolate mixture.
4. Stir in chopped white chocolate.
5. Refrigerate dough until solid enough to form two rolls.
6. Slice ½" thick and bake in 350º F oven, 11-13 minutes.

Silvia Freeland,
Edmonton, Alberta