Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies
- Level:
-
Difficult
- Makes:
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14 servings
Vegan and quick service/ portable snack. Quick boost snack to recharge energy, suitable for morning or afternoon. I am a Big coffee drinker and love hazelnut gianduja. I wanted to pair the perfect drink with these chocolate Hazelnut cookies bringing a hint of acidity with the passion fruit curd (cleaner/refresher) in the center.
Vegan Wafers
Used products: Vegan Wafers
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200 gA.P. flour
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250 gwater
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125 gsugar
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65 gvegan butter
Preparation: Vegan Wafers
Mix all dry together, Add water. Mix. Add vegan butter melted
Chocolate Hazelnut Brownie
Used products: Chocolate Hazelnut Brownie
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228 ghazelnut flour
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180 gpowdered sugar
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12 gCornstarch
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92 gvegan butter
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160 gapple sauce
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72 gAquafaba
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100 gCoconut fat
Preparation: Chocolate Hazelnut Brownie
Add dry in robocoupe. Add applesauce and Aquafaba. Add melted chocolate, butter melted and coconut fat. Blend. Bake at 350 in desired flexipan mould.
Exotic Curd
Used products: Exotic Curd
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120 gcoconut milk
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65 gpassion fruit puree
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50 gvegan butter
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2 giota
Preparation: Exotic Curd
Warm milk and puree to 80C. Add butter and Iota and immersion blend.
Hazelnut Filling
Used products: Hazelnut Filling
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200 gPRA
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200 gTSK-GUA01
Preparation: Hazelnut Filling
Temper Guayaquil, blend in hazelnut paste
Cold Brew
Used products: Cold Brew
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1250 gwater
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180 gnicaragua coffee beans
Preparation: Cold Brew
Grind Beans. Steep overnight in cold brew maker
Hot Chocolate
Used products: Hot Chocolate
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425 gcoconut milk
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85 gTSK-GUA01
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20 gCP
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55 gAgave
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170 galmond milk
Preparation: Hot Chocolate
Scald Milks with agave, add Guayaquil, cocoa powder and immersion blend.
Mocha
Used products: Mocha
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750 gcold brew coffee
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750 gHot chocolate
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90 gcoconut condensed milk
Preparation: Mocha
Blend all ingredients with immersion blend.
Almond Milk Foam
Used products: Almond Milk Foam
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300 galmond milk
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30 gAgave
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2 giota
Preparation: Almond Milk Foam
Immersion blend all ingredients. Place in Isi Whip Canister. 2 cartridges.
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