Ingredients
Preparation
Preparation
Hand-cut the biscuits in pieces and place them in a bowl.
Add the raisins and the Aegina pistachios.
Place the chocolate, butter and milk in bain-marie and stir until the chocolate has melted.
Empty the mixture in the bowl with the rest of the ingredients and stir carefully.
Cover the inside of an oblong baking tray with a greaseproof sheet and empty the bowl’s contents.
Apply pressure with a spoon to make sure there’re no voids.
Place in the fridge for at least 3-4 hours.
Remove the tray and the greaseproof sheet and garnish the chocolate loaf with finely chopped pistachios.