1. We make the dough by hand. Divide in half and mix 2 spoons of cocoa into one. Wrap in cling film and put in the fridge for 2-24 hours.

2. Roll out the dough to a thickness of 8 mm and cut out the rotisseries using the molds.

3. Place on a tray lined with baking paper and bake at 180°C for 15-20 minutes.

4. Roll hot in powdered and vanillin sugar.