Combine the ingredients together, place in piping bag & pipe into a dark truffle shell.
Mix all the ingredients in a planetary mixer equipped with a paddle, at low speed for about 2 minutes. Leave to cool, blend for 30 seconds until powdered form, mix Reno chocolate and mould around the filled dark truffle shell. Then coat in the powder biscuit sablee.
Place all ingredients in a mixer with paddle. Beat until fully formed into a dough. Roll to 3mm and chill 30 minutes. Cook on silicone mat at 150°C for 18 minutes.
ASSEMBLY, LAYOUT AND FINISHINGTake the Truffle cookie and finish with the Dobla Bat decoration for the seasonal delicious sensation… Maybe make some chocolate twigs to bring the bats to life in a fun way.