Chocolate liquor and cashew cookies

“Conching is all about creating harmony between flavours. That’s why i used cashew nuts to balance out the extremely powerful cocoa flavour of the cocoa mass in this recipe. But don’t be mistaken: these cookies still pack a punch.”


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

chocolate liquor and cashew cookies

Ingredients Preparation
  • 100g
  • 4g
    baking powder
  • 2g

Sieve together.

  • 250g
    whole egg(s)
  • 50g
    brown sugar

Whisk and fold in.

  • 40g
  • 100g
    unsalted butter

Melt and fold in.

  • 150g
    roasted cashew pieces

Add to mixture. Leave dough to rest. Bake for 10 minutes at 180°C.

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