Кокосови сладки с шоколад Cacao Barry - EOS Horeca
Lorem ipsum dolor amet, consectetuer adipiscing elit. Aenean commodo ligula eget dolor massa. Cum sociis natoque penatibus et magnis dis parturient montes, nascetur ridiculus mus.

Baker

Follow Us:

Coconut cookies with chocolate Cacao Barry

Weight Ingredients
30 g  Yolks
50 g  sugar
65 g  Elle & Vire oil
 0.6 g salt
71 g  flour
3.5 g  baking powder
6 g  CACAO BARRY pure cocoa powder 100% natural
15 g  dark chocolate Cacao Barry Extra-Bitter Guayaquil 64%
 How to prepare the cookies
Mix the egg yolks with the sugar and salt and beat until the mixture lightens. Little by little add the soft butter to this mixture and beat until homogeneous. Melt the chocolate and when it reaches a temperature of 40 degrees, add it to the beaten homogeneous mixture of egg yolks and butter. Mix well. Combine the sifted flour, cocoa and baking powder and mix well with a wire whisk. Add to the chocolate mixture and stir until completely combined. Knead into a soft dough. Roll out the dough between two sheets of baking paper to a thickness of 4 mm. Refrigerate for at least 3 hours. Then cut out 5 cm diameter circles and place on a perforated silicone baking mat. Place in a preheated oven at 150 degrees for about 15 minutes. After baking, leave to cool completely.
Weight Ingredients
190 g  white chocolate CACAO BARRY ZEPHYR 34%
55 g  coconut cream
25 g  lime juice
25 g  glucose
75 g coconut flour
Method of preparation Coconut ganache
Melt the chocolate until it reaches a temperature of 40 degrees. Heat the coconut cream, lime juice and glucose to 80 degrees. Pour the warm mixture over the chocolate and blend until a nice emulsion forms. Finally add the coconut flour. Stir. Leave at room temperature for a while until the mixture is suitable for squirting. Drizzle some of the coconut ganache on top of the cookie and gently press down with a second cookie.

The cookies can be eaten as is, without the chocolate coating, but the dark chocolate coating adds an even more wonderful combination of flavours. So I recommend frosting them with Cacao Barry Extra-Bitter Guayaquil 64% tempered dark chocolate.

As a finishing touch you can sprinkle the pastries with coconut.