Chocolate Biscuits
Recipes by Master Chef Stefano Laghi
Chocolate Biscuit Hazelnut and Mandarin Biscuit | |
INGREDIENTS | PROCESS |
Milk Chocolate 1000 g | Mix all the ingredients, heat up at 25 ° C, pour into the silicone mould, let it dry, demould. |
Weight of the chocolate cookie made with our recipe: about 14 g x 15 subjects = 210 g |
Chocolate Biscuit
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INGREDIENTS | PROCESS |
White Chocolate 1000 g | Mix all the ingredients, heat up at |
Weight of the chocolate cookie made with our recipe: about 14 g x 12 subjects = 168 g |
Chocolate Biscuit Biscuits with hazelnut, sesame and corn-flakes | |
INGREDIENTS | PROCESS |
Chocolate milk 800 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. |
For the sesame praline | |
Chopped pistachios 200 g | Boil water and sugar, add the hot sesame, candy it, then praline and cool them. |
Weight of the chocolate cookie made with our recipe: about 12 g x 16 subjects = 192 g |
Chocolate Biscuit Amaretto di Saronno | |
INGREDIENTS | PROCESS |
Chocolate milk 800 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. |
Weight of the chocolate cookie made with our recipe: about 10 g x 24 subjects = 240 g |
Chocolate Biscuit Almond and Sesame Canestrelli Biscuits | |
INGREDIENTS | PROCESS |
Chocolate milk 800 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. |
For the sesame praline | |
Hulled sesame seeds 200 g | Boil water and sugar, add the hot sesame, candy it, then praline and cool them. |
Weight of the chocolate cookie made with our recipe: |
Recipe | |
INGREDIENTS | PROCESS |
Chocolate milk 800 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. |
Weight of the chocolate cookie made with our recipe: about 8 g x 24 subjects = 192 g |
Chocolate Biscuit Cappuccino Flowers Biscuits | |
INGREDIENTS | PROCESS |
White Choccolate 1000 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. Pour the milk chocolate in the middle of the cookie. |
Weight of the chocolate cookie made with our recipe: about 8 grams x 24 subjects = 192 gr |
Chocolate Biscuits Nut Krumiri Biscuits | |
INGREDIENTS | PROCESS |
White Choccolate 1000 g | Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. |
Weight of the chocolate cookie made with our recipe: about 8 g x 24 subjects = 192 g |
decosil® Srl
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35010 Limena - Padova - Italia
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