Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies

Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies

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.

Chocolate Hazelnut Brownie

Used products: Chocolate Hazelnut Brownie

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

  • 120 g
    coconut milk
  • 65 g
    passion fruit puree
  • 50 g
    vegan butter
  • 2 g

Preparation: Exotic Curd

Warm milk and puree to 80C. Add butter and Iota and immersion blend.

Hazelnut Filling

Used products: Hazelnut Filling

  • 200 g
  • 200 g

Preparation: Hazelnut Filling

Temper Guayaquil, blend in hazelnut paste

Cold Brew

Used products: Cold Brew

  • 1250 g
  • 180 g
    nicaragua coffee beans

Preparation: Cold Brew

Grind Beans. Steep overnight in cold brew maker

Hot Chocolate

Used products: Hot Chocolate

  • 425 g
    coconut milk
  • 85 g
  • 20 g
  • 55 g
  • 170 g
    almond milk

Preparation: Hot Chocolate

Scald Milks with agave, add Guayaquil, cocoa powder and immersion blend.


Used products: Mocha

  • 750 g
    cold brew coffee
  • 750 g
    Hot chocolate
  • 90 g
    coconut condensed milk

Preparation: Mocha

Blend all ingredients with immersion blend.

Almond Milk Foam

Used products: Almond Milk Foam

  • 300 g
    almond milk
  • 30 g
  • 2 g

Preparation: Almond Milk Foam

Immersion blend all ingredients. Place in Isi Whip Canister. 2 cartridges.