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:: 18 pieces
Shelf life:: 10 days
Conservation:: 12～18℃

9.2 oz

Kataifi
2.1 oz

BIG-PF-1BO
1.8 oz

unsalted butter
14.1 oz

Pistachio paste
4.2 oz

Callebaut White Chocolate - W2 - 5kg Block
0.9 oz

Matcha Powder
2.8 oz

Candied lemon

1. Melt the white chocolate to 40°C.

2. Mix the pistachio paste and matcha powder at 23°C until smooth.

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

4. Pack 50g of filling into Silikomart mochi donut ring molds (SF361), randomly insert the candied lemon pieces and freeze.

1.3 lb

Marshmallows
4.5 oz

unsalted butter
2.6 oz

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg
2.1 oz

Nonfat milk powder

Q.S.

Matcha Powder

1. Remove mochi donut ring molds from freezer and unmold filling.

2. Scale 30g portions of Chocolate Marshmallow Dough. Using generously-greased hands, shape the dough into a round shape large enough to wrap around center. Wrap dough around the filling, pinching the seam on the bottom. Roll the "donut" between your hands to smooth the seam and even the thickness of the coating. Place in a bowl of matcha powder and roll to cover.

3. Before serving, sift additional matcha powder on top of the cookie.