Birch Di Dharma

Cut the unbound butter into small pieces, place in a bowl, and let it warm to room temperature.

Mix lightly with a whisk, add granulated sugar little by little, and mix even more thoroughly to form a pomade.

Add hazelnut powder, strong flour, cinnamon and vanilla extract and mix well with a rubber spatula. Once the dough has come together to a certain extent, knead it with your hands to combine the dough into one, wrap it and let it rest in the fridge overnight.

Crop the dough from ③ into hemispherical shapes using a 27mm diameter fruit hollowing mold, arrange it on a baking sheet lined with an oven sheet, and bake in an oven at 160°C for 20 minutes.

Once the heat has subsided, apply melted chocolate to the flat surface, stack two to form spherical shapes in the refrigerator for about 5 minutes, cool, harden, and sprinkle with powdered sugar.