Black and Blue Forest cookie



  • Add the Satin Crème Cake Chocolate Mix to a planetary mixer with a beater, then add the butter & mix to a crumb. 
  • Add the egg & melted Belcolade Ebony, mix to clear. 
  • Divide the dough into 80g pieces & form into discs, pipe 10g of Vivafil Wild Blueberry onto the centre of each disc then fold over the edge to enclose the filling. 
  • Press each piece into a tray of Belcolade Chocolate Chunks. 
  • Place onto a lined baking tray. Bake at 180ºC for 14 mins. Once cooled finish with stripes of tempered Belcolade Plain Enrobing.