Tips and tricks on chocolate and coffee mini logs with the magimix

12 tips and tricks about the magimix recipe

• Use good quality dark chocolate for intense flavor in your buchettes.
  
• Prepare your strong coffee in advance so that it has time to cool before being used in the recipe.
  
  
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• Generously butter your molds or use parchment paper to facilitate the unmolding of the buchettes.
  
• For a lighter texture, sift the flour before incorporating it into the other ingredients.
  
• Add a pinch of salt to the cookie dough to enhance the flavors of the chocolate and coffee.
  
• Allow the buchettes to cool well before unmolding them so that they retain their shape.
  
• If you want to decorate the buchettes with icing, wait until they are completely cool before applying it to avoid it melting quickly.
  
• Feel free to add a few drops of natural vanilla or almond extract to your chocolate ganache for an additional fragrant note.
  
• For a crunchy side, you can incorporate roasted almond or hazelnut pieces into the cookie dough.
  
• If you prefer a less sweet filling, opt for dark chocolate with a high percentage of cocoa.
  
• Let the buchettes rest for a few hours after baking so that the flavors develop further and they become softer.
  
• For an elegant presentation, gently sprinkle powdered sugar on top of the buchettes before serving.