Praline filling cookies

After roasting, cocoa beans are still a very coarse raw material. I tried to capture that coarseness by incorporating cocoa nibs into the recipe to give it an extra bit of bite.

Recipe

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

Filling

ingredients preparation
  • 160g
    C823NV

Melt.

  • 50g
    PRAMA

Add to chocolate.

  • 30g
    NUN-WN-AL2B
  • 2'g
    NIBS-S502

Add to previous mixture. Mix and pipe into cookies.