I learned how to prepare Bariloche cones.

INGREDIENTS For brownie: 200 gr of butter. 150 gr of semi bitter chocolate. 250 gr of blonde sugar. 3 eggs. 1 tablespoon of vanilla essence. 100 gr of nuts. 150 gr of flour 0000. 30 gr of cocoa. 1 pinch of salt. For cover: 300 gr of sweet milk pastries. 100 gr of raspberries. 250 gr of semi bitter chocolate. 200 gr of white chocolate to decorate. PROCEDURE In a bowl beat the eggs with sugar and vanilla essence. In another bowl to bath melt the c…