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Chocolate Hazelnut Sandwiches Yields about 30 finished desserts (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Ingredients Preparation
100 g Callebaut Cocoa Powder
200 g almond flour
140 g hazelnut flour
18 g all purpose flour
430 g granulated sugar #1
Sift together the cocoa powder, nut powder, flour and sugar #1.
570 g egg whites
10 g dehydrated egg whites
160 g granulated sugar #2
Whip the egg whites with the dry egg whites and sugar #2.
Confectioner's sugar
Callebaut Classic Icing & Filling
Fold the sifted mix onto the meringue. Pipe onto a silicon mat in rounds of about 1.5 inch diameter. Sprinkle with sifted confectioner's sugar and bake at 340°F for 20-30 minutes. Let cool and assemble the cookies 2 by 2, filled with a dollop of Callebaut Classic Icing & Filling.

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