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℃

9.2 oz

Kataifi
2.1 oz

M-7PAIL
1.8 oz

unsalted butter
14.1 oz

Callebaut Pure Pistachio Paste
4.2 oz

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.

14.1 oz

Marshmallows
3.0 oz

unsalted butter
1.8 oz

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

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.

Q.S.

Callebaut Callebaut Selection - Botanical Extra Brute Powder - 1kg

1. Remove frozen filling from freezer.

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

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