Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies

Vegan and quick service/ portable snack. Quick boost snack to recharge energy, suitable for morning or afternoon. I am a Big coffee drinker and love hazelnut gianduja. I wanted to pair the perfect drink with these chocolate Hazelnut cookies bringing a hint of acidity with the passion fruit curd (cleaner/refresher) in the center.

Recipe

Vegan Wafers

ingredients	preparation
50g DCP-22SP 200g A.P. flour 250g water 125g sugar 65g vegan butter	Mix all dry together, Add water. Mix. Add vegan butter melted

Chocolate Hazelnut Brownie

ingredients	preparation
228g hazelnut flour 180g powdered sugar 12g Cornstarch 40g DCP-22SP 40g CHD-P65ALTOBIO 92g vegan butter 160g apple sauce 72g Aquafaba 100g Coconut fat	Add dry in robocoupe. Add applesauce and Aquafaba. Add melted chocolate, butter melted and coconut fat. Blend. Bake at 350 in desired flexipan mould.

Exotic Curd

ingredients	preparation
120g coconut milk 65g passion fruit puree 50g vegan butter 2g iota	Warm milk and puree to 80C. Add butter and Iota and immersion blend.

Hazelnut Filling

ingredients	preparation
200g PRA 200g TSK-GUA01	Temper Guayaquil, blend in hazelnut paste

Cold Brew

ingredients	preparation
1250g water 180g nicaragua coffee beans	Grind Beans. Steep overnight in cold brew maker

Hot Chocolate

ingredients	preparation
425g coconut milk 85g TSK-GUA01 20g CP 55g Agave 170g almond milk	Scald Milks with agave, add Guayaquil, cocoa powder and immersion blend.

Mocha

ingredients	preparation
750g cold brew coffee 750g Hot chocolate 90g coconut condensed milk	Blend all ingredients with immersion blend.

Almond Milk Foam

ingredients	preparation
300g almond milk 30g Agave 2g iota	Immersion blend all ingredients. Place in Isi Whip Canister. 2 cartridges.