Coated Cookies

Recipe

Created by

Philippe Bertrand - Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur

ingredients	preparation
500g butter	Mix in the food mixor device
700g flour 700g light brown sugar 6g bicarbonate of soda	With
100g whole eggs	Add
Put 60g of cookie dough in every 8cm circle mold. Add 5g of dried fruit of your choice on every cookie, and 10g of pistoles of the chocolate of your choice. Bake at 160°C for 5 minutes, then for 1 minute without circle. Coat one half of the cookie with dark chocolate couverture Extra-Bitter Guayaquil or with white chocolate Zéphyr Caramel. Add the coated nibs:Zéphyr Caramel, Extra-Bitter Guyaquil.