Chocolate liquor and cashew cookies

Created by

  • Raymond Tham - Independent chef; Callebaut consultant of the Chocolate Academy™ centre in Singapore; Won a gold medal at the 2005 Hospitality Culinary Theatre Competition; taught patisserie at KDU University College
level 1

“Conching is all about creating harmony between flavours. That’s why i used cashew nuts to balance out the extremely powerful cocoa flavour of the cocoa mass in this recipe. But don’t be mistaken: these cookies still pack a punch.”

Recipe components

Callebaut® ingredients

chocolate liquor and cashew cookies

  • 100g
  • 4g
    baking powder
  • 2g

Sieve together.

  • 250g
    whole egg(s)
  • 50g
    brown sugar

Whisk and fold in.

Melt and fold in.

  • 150g
    roasted cashew pieces

Add to mixture. Leave dough to rest. Bake for 10 minutes at 180°C.