Praline filling cookies

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.

Recipe

Created by
  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College

Cookies dough

Ingredients Preparation
  • 233g
    flour
  • 4g
    baking powder

Sieve together.

  • 188g
    unsalted butter
  • 83g
    icing sugar

Cream and add to previous mixture.

  • 35g
    egg yolks

Add to previous mixture.

  • 66g
    70-30-38

Melt chocolate and mix in.

  • 20g
    Nibs

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
  • 160g
    C823

Melt.

  • 50g
    Almond praline

Add to chocolate.

  • 30g
    Roasted & blanched whole almonds
  • 2'g
    Nibs

Add to previous mixture. Mix and pipe into cookies.

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