朱古力亶簋皜m容器坐热水至溶，淋在饼面，洒上杏仁条作装饰。

Melt chocolate topping over hot water and drizzle over the top. Dust with slivered almonds as decoration.

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出炉后，将朱古力蛋白杏仁饼反转，待凉，把朱古力软心挤上，再将另一个朱古力蛋白杏仁饼盖上。

After baking, turn over the chocolate macaroon. Let cool. Pipe chocolate ganache on top of it and then cover with another piece.

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