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Belcolade Chunky Cookie

Ingredients

For 16 parts of 105g

Working Method

Cookie dough
  • Roast the almond and the pistachio cubes slightly in an oven and cool them. • 
  • Mix all ingredients together without the nuts and the Belcolade Selection Noir Chunks Cacao-Trace. 
  • When you have reached a homogeneous dough, add the 200g of the Belcolade Selection Noir Chunks Cacao-Trace chocolate, the nuts and mix gently. 
  • Leave the dough to set for 1 hour in the fridge. 
  • Scoop out 90 g dough per piece and put them on a silicone sheet and make them a little bit flat using your hand or a spatula. 
  • Decorate the top of the cookies with the rest of the Belcolade Selection Noir Chunks Cacao-Trace . 
  • Thickness approximately 1 cm. 
  • Bake them with closed dampers for 6 minutes in an oven of 160°C and make them nicely round with a stainless‑steel ring (using the cookie‑rounding technique). 
  • Continue baking for 6 minutes with open dampers, depending on the oven.
  •  Leave the cookies to cool.
Gooey caramel
  • Heat up the cream with the nutmeg to 80°C. 
  • Put the water, the glucose and the sugar in a pan and caramelize. 
  • Add the butter to the caramel and gradually the warm cream. 
  • Mix well to obtain a smooth, glossy caramel. 
  • Cook this caramel to 108°C. 
  • Add the salt and leave to cool in a container covered with plastic wrap.
Assembling
When the cookies are baked and have cooled down, decorate them with gooey caramel and roasted nuts.

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