Recipe CHOCOLATE & GIANDUJA COOKIES

1. Melt the chocolate and mix all together.
2. Temper at 30°C, and pipe into the moulds. (count 15g for each cookie,big size).
3. Let it crystalise and demould.

1. Blend all together and set aside for 12h.

1. Soften the butter with the sugars.
2. Add in all dry ingredients and mix into a powder.
3. Add the chocolate callets and nuts.
4. Lastly add the vegan egg whites and mix until obtained
a smooth dough.
5. Scale 80 g for big cookies, round them and press the filling
inside (make sure the filling is fully covered).
6. Cool down and bake at 165°C for 20min.
7. After baking decorate with Hazelnut Gianduja & roasted
hazelnuts.