DECADENT SHORTBREAD

Used Cacao Barry products
Spring / Summer

DECADENT SHORTBREAD

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 2
Dosage
Recipe for 60 12 g shortbread biscuits

This is a great idea for an indulgent gift for Mother’s Day! Delicious, crisp shortbread biscuits you can personalize with Extra Brute cocoa powder, Power Flower colourings or even cocoa nibs.

Used Cacao Barry products
Recipe components

COCOA SHORTBREAD PASTRY

IngredientsPreparation
  • 155g
    butter
  • 98g
    icing sugar
  • 55g
    ground almonds

Mix

  • 50g
    whole egg(s)
  • 1
    Bourbon vanilla pod

Add

  • 260g
    flour

Then


Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 8 g slices using a 5 cm by 3 cm cutter, print the word
“cocoa” with a stamp.
Bake at 150°C on a baking
tray with a silpain mat for 10 minutes
Decorate the shortbread biscuits with lines using  a chocolate cone of crystallised Ocoa™ couverture chocolate.
 

PISTACHIO SHORTBREAD PASTRY

IngredientsPreparation
  • 155g
    fresh butter
  • 98g
    icing sugar
  • 55g
    pistachios

Mix

  • 50g
    whole egg(s)
  • 1
    Bourbon vanilla pod

Add

 

  • 260g
    spelt flour

Then

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes.
 

COCOA NIB SHORTBREAD

IngredientsPreparation
  • 155g
    fresh butter
  • 98g
    icing sugar
  • 55g
    ground almonds

Mix

  • 50g
    whole egg(s)
  • 1
    Bourbon vanilla pod

Add

  • 260g
    spelt flour

Then

  • 62g
    Callebaut Cocoa Nibs NIBS-S502

Mix until you get an even texture.
Keep chilled.
Decrease to thickness of 2 mm.
Cut into 12 g slices using a 6.5 cm by 4.5 cm cutter.
Bake at 150°C on a baking tray with a silpain mat for 10 minutes
 

PINK CHOCOLATE DECORATION

IngredientsPreparation

Melt


Colour half of the chocolate with pale pink Power Flower™ and the other half with dark pink.
Mix each colour.
Temper the chocolate. Spread between two acetate sheets.
After crystallisation, cut the pale pink chocolate into slices using a 6.5 cm by 4.5 cm cutter and then the dark pink chocolate with a 4 cm by 2.5 cm cutter.
 

FINISHING TOUCHES

Stick the layers of pale pink chocolate onto the cocoa nib shortbread biscuits with a dot of crystallised Ocoa™ chocolate and the squares of dark pink chocolate onto the pistachio shortbreads.