Menu

Pure chocolate cookie (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)

Ingredients Preparation
410 g dark chocolate Callebaut Intense 60-40-38NV
180 g butter
180 g cocoa mass Callebaut CM-CAL
Melt to 40°C.
300 g whole eggs
540 g sugar
Beat until light and fluffy.
650 g flour
15 g bicarbonate of soda
3 g salt
Sieve and fold in.
410 g dark chocolate Callebaut Intense 60-40-38NV Add.
Allow to stand. Form into balls and arrange on baking sheets. Bake for 12 mins at 170°C.

We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info