Materials:

Materials:

Butter 65g Powdered Sugar 25g Room Temperature Light Cream (or Whole Egg Whites) 60g Gluten Free Flour 110g Corn Starch 40g Cocoa Powder 12g

Inside: Dark Chocolate Chunks (Chocolate Coins) Moderate

Topping:

Making Steps:

1 Soften the Butter at Room Temperature, then whisk it until it becomes smooth, add the powdered sugar, whip until fluffy and white, and then add the chocolate.

3Sift the flour into the mixture and knead into a cocoa dough

4Dividing the dough into about 30g - one, knead, flatten, and wrap in chocolate (I wrapped each one in 6g chocolate coins, you can wrap more if you like chocolate)

5Close the mouth and pinch tightly, then turn it over, and dip the surface into the chocolate beans

6Send the dough to the middle layer of the preheated oven at 170 degrees Celsius. If you don't want it to be runny, you can smother it for a few minutes before removing it from the oven!