Chocolate Biscuits

Master Chef Stefano Laghi's Recipes

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Chocolate Biscuits

Recipes by Master Chef Stefano Laghi

Chocolate Biscuits moulds

Chocolate Biscuit Hazelnut and Mandarin Biscuit
INGREDIENTS	PROCESS
Milk Chocolate 1000 g Paste with hazelnut 400 g Essential oil of tangerine 3 g Paillette feulletine 120 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 Biscuit with hazelnut
INGREDIENTS	PROCESS
White Chocolate 1000 g Paste with hazelnut 350 g Cookies powder 200 g Puffed rice (crispies) powder 50 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 12 subjects = 168 g

Chocolate Biscuit Biscuits with hazelnut, sesame and corn-flakes
INGREDIENTS	PROCESS
Chocolate milk 800 g Dark chocolate 200 g Paste with roasted almonds 400 g Sesame praline 100 g Corn-flakes 50 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 Sugar 100 gr Water 30 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 Dark chocolate 200 g Paste with amaretto 200 g Anhydrous butter 50 g Amaretto 200 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 White chocolate 200 g Paste with roasted almonds 400 g Sesame praline 100 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 Sugar 100 g Water 30 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 14 g x 15 subjects = 210 g

Recipe Chocolate Biscuits with Hazelnuts "Heart"
INGREDIENTS	PROCESS
Chocolate milk 800 g Dark chocolate 200 g Paste with hazelnut 350 g Biscuits in powder form 200 g Puffed rice (crispies) powder 50 g	Mix all the ingredients, heat up at 25° C, pour into the silicone mould, let it dry, demould. Pour dark chocolate into the center of the biscuit.
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 Paste with coffee 100 g Anhydrous butter 100 g Puffed rice powder 70 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 NutPaste 250g Powder of krumiri biscuit 200 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

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