Chocolate Filling

• 60g Embassy Azalea Milk Chocolate Couverture (34%)
• 40g Embassy Continental Dark Chocolate Couverture (75%)
• 10g Unsalted Butter
• 15g Sunflower Oil

Methods

1. Melt the chocolate.
2. Add the sunflower oil and stir well.
3. Incorporate the softened unsalted butter and blend thoroughly using a hand blender.
4. Pour the mixture into a mold and freeze until solid.
5. Remove from the freezer only when ready to assemble.

Cookie Dough

Ingredients

• 160g Unsalted Butter (melted)
• 73g Palm Sugar (or Brown Sugar)
• 20g Castor Sugar
• 66g Whole Eggs
• 2g Vanilla Extract
• 240g High-Protein Flour
• 27g Almond Flour
• 1.3g Baking Powder
• 2g Baking Soda
• 133g Embassy Torres Dark Chocolate Chips (51%)

Methods

1. Melt the butter and allow it to cool for 5 minutes.
2. Add the sugars and mix well.
3. Incorporate the eggs and vanilla extract and mix until combined.
4. Add all the dry ingredients. Mix for 5–7 minutes to slightly develop the gluten for a denser cookie texture.
5. Fold in the chocolate chips.
6. Wrap the dough in cling wrap and let it rest in the chiller for 30 minutes to 1 hour.

Assembly

1. Remove the dough from the chiller.
2. Portion the cookie dough into approximately 60-gram pieces.
3. Remove the frozen chocolate filling from the mold and wrap the cookie dough around it, ensuring it is fully sealed.
4. Place the prepared dough into a baking tin.
5. Bake at 180°C for 14 minutes, then reduce the temperature to 160°C and bake for an additional 4 minutes.
6. Cool for 20–30 minutes before serving.