Dark Chocolate Gold Muffin

In a bowl mix the milk and eggs together

In a mixer add the flour, caster sugar and brown sugar cocoa powder, baking powder, bicaronate od soda and mix.

Pour in the milk/egg mix and mix until incorporated.

Add the oil and gold chocolate.

Pipe the mixer evenly into 12 muffin cases.

Bake in the oven 170oc 20-25 min.

Temper the gold chocolate and place into a piping bag.

Pipe 1cm round discs onto a sheet of silicone paper.

Freeze the wax seal stamp and push into the chocolate and set the chocolate.

Leave them to cool and set.

Place the caramel into a piping bag with a small star nozzle.

Pipe around 15g of the caramel directly into the centre of the muffin.

Place the crema into another piping bag with a Biscuit Nozzle.

Pipe ontop of the muffin leaving a hole in the top.

Fill this hole with the caramel and place a chocolate seal to one side.