Praline filling cookies
level 2
After roasting, cocoa beans are still a very coarse raw material. I tried to capture that coarseness by incorporating cocoa nibs into the recipe to give it an extra bit of bite.
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Recipe components
Callebaut® ingredients
Cookies dough
Ingredients | Preparation |
---|---|
| Sieve together. |
| Cream and add to previous mixture. |
| Add to previous mixture. |
Melt chocolate and mix in. | |
| Leave dough to rest. Roll out till 4 mm thick. Cut and sprinkle with cocoa nibs. Bake for 10 minutes at 180°C. |
Filling
Ingredients | Preparation |
---|---|
Melt. | |
Add to chocolate. | |
| Add to previous mixture. Mix and pipe into cookies. |