Introducing Dubai Chocolate Matcha Chewy Cookies: a trendy confection from Korea that has evolved from the popular Dubai chocolate. The filling is made with a combination of pistachio paste, Callebaut White Chocolate W2, butter-roasted kataifi, Pailleté Feuilletine, and lemon confit to create a rich, multi-textural snack. The delicate vanilla aroma of the W2 perfectly complements the other flavors in the filling. The marshmallow dough that wraps the filling is generously flavored with Callebaut Extra Brute Cocoa Powder and garnished with matcha powder, providing hints of sweetness and bitterness along with a chewy texture that harmonizes perfectly with the luxurious interior.

Level:: Medium
Makes:: 25 pieces
Shelf life:: 10 days
Conservation:: 12～18℃

260 g

Kataifi
60 g

M-7PAIL
52 g

unsalted butter
400 g

Callebaut Pure Pistachio Paste
120 g

Callebaut White Chocolate - W2 - 5kg Block
1 Piece(s)

Amarena Cherry

1. Melt the white chocolate to 40°C. Mix the pistachio paste and into the melted chocolate until homogenous.

2. Melt unsalted butter and mix into the kataifi and pailleté feuilletine. Roast in a 175°C oven for 10-12 minutes, or until golden brown. When cool, fold into the white chocolate/pistachio mixture.

3. Divide filling into 30 gram portions. Roll into balls, placing the cherry into the center. Freeze until solid.

400 g

Marshmallows
85 g

unsalted butter
50 g

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
40 g

Nonfat milk powder

1. In a medium saucepace, slowly melt the butter and marshmallows over low heat.

2. Sift the cocoa powder and milk powder together. Stir into marshmallow mixture until smooth and shiny. Set aside on a greased sheetpan until cool enough to handle.