Use the flat beater to mix all the ingredients at medium speed for 2-3 minutes. At the end add the chocolate drops and the walnuts.

Pour the mixture into trays (individual or family-sized), buttered or greased with Carlex (release agent), filling them up to 1,5-2 cm (Indicative weight: 900 gr in a 20x30 tray).

Decorate the surface with Mont Blanc (white sugar in powder form, non-water soluble).

Bake at 170-180°C for 20-30 minutes. Make sure that the product does not lose it’s characteristics (moistness) from overbaking. Lower the baking during duration if it comes out dry.

Once it has cooled down, cut into preferable shapes and sizes.

Alternatively, you can coat with Chocolatier Delicecover Choco (coating) before you cut it into pieces. 

Serve chilled (straight out from the fridge) or at room temperature.