Schokoladina

Ingredients for 1 servings:

• 250 g palm fat, hydrogenated (not a soft product)
• 250 g sugar
• 125 g chocolate (block chocolate)
• 4 eggs
• 1 packet of vanilla sugar
• 2 tbsp rum
• 20 wafers, square size: 122 x 202 mm

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

old monastery recipe

When I was a child, Schokoladina was a staple on every Christmas cookie plate. My grandmother made them for all of her grandchildren. I’ve been making them for my children for 20 years now. Melt the Palmin in a saucepan over low heat. Add the sugar, then alternately add the eggs (lightly beaten) and the chocolate in larger pieces, and finally the rum, stirring constantly. Let the mixture cool slightly, then spread it very thinly and as evenly as possible onto a wafer. Cover with a second wafer, stacking about 4-6 wafers on top of each other. Wrap the wafer layers first in plastic wrap, then in aluminum foil, as tightly as possible, and chill with a board or similar weight. The next day, cut into cubes, long pieces, or diamond shapes using a very sharp knife (preferably serrated). For children, omit the rum altogether.