Biscuty, chocolatey delight
Finely chop the couverture
In an bakiing tray 24x10 cm, place some cling film
Mix the corn flour in a bowl with a little of the water of the recipe until it dissolves and leave it aside.
Put the rest of the water in a saucepan and add the double cream, sugar and Chios mastiha and boil them for 3 to 4 minutes.
Add little by little and stirring constantly, the dissolved corn flour, lower the heat and stir until the sugar melts. Turn off the heat and continue stirring until it stops boiling.
In another pot place the cream and turn the heat on. Once it heats up and before it boils, turn off the heat, add the couvertures and let them melt, stirring at the end to homogenize.
In the tray, pour a little chocolate enough to cover the bottom and on top, place the whole cookies in one layer. Continue by alternating a layer of chocolate and a cookie until you reach the middle of the tray where you put a layer of Turkish delight mixture and then you continue with the layers of cookie and chocolate ending with the chocolate.
Once it comes to room temperature, place it in the fridge until the next day.
250 g whole milk couverture
250 g dark chocolate couverture
250 ml of cream
For the loukoumi filling:
500 g of sugar
500 ml of water
100 g corn starch
¼ κ.γ. citric acid
¼ κ.γ. Mastiha powder from Chios