For this cookie, I wanted milk chocolate that feels warm and generous, but also works with the citrus and bergamot notes of Earl Grey and lemon. 823 does exactly that. It brings smooth cocoa, caramel notes and creamy sweetness, making the whole cookie taste round, bright and just right.

Level:: Easy
Makes:: 25-30 cookies
Shelf life:: Baked: 5 days | Freezer: 2 weeks (unbaked)
Conservation:: The cookie batter (raw) can be frozen raw and bake on a daily basis. The chocolate filling is stable at room temperature

200 g

Butter 82% fat
83 g

Whole eggs
120 g

Almond powder
8 g

Lemon zest
5 g

Earl grey tea
220 g

Sugar cane
240 g

Pastry flour
2 g

Salt
6 g

Sodium bicarbonate
100 g

Callebaut Milk Chocolate - 823 - 5kg Block

Refine the tea leaves with sugar cane and add the lemon zest.
In a mixer with the paddle attachment, soften the sugar cane and butter.
Beat the tempered eggs and add to the bowl.
Sift the powders and add to the previous mix. Follow with milk chocolate
Callets.
Obtain a homogeneous dough.
Scoop balls out of the cookie dough using an ice cream scoop.
Place them on a baking tray (15 per tray)
Slightly press the cookies with your hand to flatten them.
Bake them 7-8 minutes at 170°C.
Take them out of the oven and create a cavity with the bottom of a glass.
Let them cool down.