Cut the chocolate and put it in a bowl. Bring the cream to a boil and pour it over the chocolate, add a pinch of salt and let it sit for a minute.
With a whisk, stir the mixture until the chocolate is completely melted and the mixture becomes homogeneous and smooth.
Let the ganache cool for about half an hour, stirring occasionally, then transfer it to a piping bag and let it harden for about half an hour. Once the right consistency is obtained, spread a generous amount of chocolate ganache on half of a Isola Bio Wholegrain Oat Biscuit, then close them with the remaining halves. If any ganache is left over , you can keep it in the refrigerator for 3-4 days.
Recipe created by GNAMBOX for Isola Bio