STEP 1 – CHOCOLATE SABLE
INGREDIENTS
160gm All purpose flour
30gm Cocoa Powder
130gm Butter
2gm Salt
50gm Icing Sugar
PROCEDURE
- Put all the ingredients in the mixer fitted with paddle attachment and mix until sandy texture.
- Roll it in the parchment paper until 1cm thickness. Put in the freezer, set and cut with desired size of a round cutter and bake in the pan with parchment 180C for 15minutes.
- Cool down until ready to use.
STEP 2 – NAMA DARK CHOCOLATE
INGREDIENTS
615gm El Pao Dark Chocolate 58%
250gm Whipping Cream
50gm Butter
30gm Liquid Sorbitol
1pcs Vanilla Pod
PROCEDURE
- Heat everything and pour it on the El pao Dark Chocolate 58%.
- Blend until homogenous and spread it to acrylic border.
- Let it set and cut it with the same size of the cookie and make sandwich using the cookie and nama.
PROCEDURE
- Heat the whipping cream and pour it on the Dolores Milk Chocolate 42%.
- Blend until homogenous and spread it to acrylic border.
- Let it set and cut it with the same size of the cookie and make a sandwich using the cookie and nama.
