Chocolate Alfajores


Working Method


Using a planetary mixer combine the Satin Vegan Plain Complete, Mimetic Incorporation, biscuit flour and golden syrup and mix to form a crumb.

Add the water and mix to form a dough. Sheet the dough to 3mm and cut into 4cm rounds. Place onto lined baking trays.

Bake at 180°C for 8-10 minutes.


Heat the non-dairy cream, sorbitol, and glucose to 85°C. Pour onto the Cocoa Butter and Belcolade M.

Blend with a stick blender to emulsify. When the ganache reaches 38°C add the Mimetic Incorporation and blend again.

Allow to crystalize for 24hrs at 16°C.


Composition & Decoration

1. Biscuits

2. Ganache

Place the ganache into a piping bag with a plain nozzle and pipe between two biscuits. Decorate each biscuit with icing sugar. 



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