Indulge in our ultra-rich double chocolate cookies, featuring a fudgy chocolate dough, a chewy mochi center, and a molten dark chocolate filling. A decadent treat with contrasting textures.
Recipe instruction
Cookie Dough (38 grams per cookie)
1. Chocolate Fudgy Sponge
Ingredients:
230gr
Unsalted Butter
160gr
Icing Sugar
160gr
Light Brown Sugar
100gr
Eggs
200gr
Egg Yolks
230gr
All-Purpose Flour (Medium Protein Flour)
200gr
Cake Flour (Low Protein Flour)
70gr
Cocoa Powder
15gr
Baking Powder
20gr
Baking Soda
2gr
Salt
225gr
Embassy Oceanic Dark Chocolate Couverture 65%
225gr
Embassy Continental Dark Chocolate Couverture 75%
Instructions:
Cream the unsalted butter, icing sugar, and light brown sugar until well combined.
Add the eggs and egg yolks, and mix well.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a separate bowl.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the melted dark chocolate.
Wrap the dough in plastic wrap and refrigerate for 20 minutes.
2. Mochi (10 grams per cookie)
Ingredients:
90gr
Glutinous Rice Flour
200gr
Milk
10gr
Milk Powder
25gr
Sugar
25gr
Butter
Preparation:
Combine all ingredients in a bowl and mix well.
Grease a stainless steel bowl with oil. Strain the batter and pour it into the greased bowl.
Cover the bowl with plastic wrap and steam for 25 minutes.
3.Mochi Filling (10 grams per mochi)
Ingredients:
100gr
Embassy Oceanic Dark Chocolate Couverture 65%
25gr
Sunflower Oil
Preparation:
Melt the Embassy Oceanic Dark Chocolate Couverture 65% and mix with sunflower oil.
Pour into molds and freeze.
Assembly:
Take approximately 10 grams of mochi and wrap it around a piece of the frozen chocolate filling.
Take approximately 38 grams of cookie dough and wrap it around the mochi.
Place the wrapped dough on a baking sheet lined with a silicone baking mat (silpat).
Bake at 180° Celsius (356° Fahrenheit) for 15-18 minutes.
