A wonderful blend of shortcrust pastry and chocolates, perfect for creative variations with different types of chocolate and toppings like pretzels, nuts, almonds, and popcorn.
1: In a mixer bowl with a dough hook, place cold butter, flour, powdered sugar, salt, and baking powder. Mix on medium speed until crumbly with no lumps of butter.
2: Add egg yolk and water and mix until a uniform dough is formed.
3: Roll out the dough between two sheets of parchment paper to a rectangle about 3mm thick and refrigerate for 15 minutes.
4: Line a 20x20 cm baking tray with parchment paper, cut the dough to fit, and place it in the tray.
5: Use a fork to make small holes on the dough and bake at 175°C for about 12 minutes until slightly golden.
6: Lower the oven temperature to 50°C, arrange the chosen chocolate bars on the baked dough, and return to the oven for 15 minutes.
7: Remove from the oven and use a skewer to create a marbled design, sprinkle with your chosen toppings, and place in the freezer for half an hour.
8: After freezing, break or cut into pieces and store in an airtight container at room temperature.
