Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies

Nicaragua Almond Mocha, Hazelnut Passion Chocolate waffle Cookies

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.
Level:
Difficult
Makes:
14 servings

Vegan Wafers

Ingredients: Vegan Wafers

  • 50 g
    DCP-22BOEXB
  • 200 g
    A.P. flour
  • 250 g
    water
  • 125 g
    sugar
  • 65 g
    vegan butter

Preparation: Vegan Wafers

Mix all dry together, Add water. Mix. Add vegan butter melted

Chocolate Hazelnut Brownie

Ingredients: Chocolate Hazelnut Brownie

  • 228 g
    hazelnut flour
  • 180 g
    powdered sugar
  • 12 g
    Cornstarch
  • 40 g
    DCP-22EXBRU
  • 40 g
    CHD-S1ZPEBIO
  • 92 g
    vegan butter
  • 160 g
    apple sauce
  • 72 g
    Aquafaba
  • 100 g
    Coconut fat

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

Ingredients: Exotic Curd

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

Preparation: Exotic Curd

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

Hazelnut Filling

Ingredients: Hazelnut Filling

  • 200 g
    PRA
  • 200 g
    TSK-GUA01

Preparation: Hazelnut Filling

Temper Guayaquil, blend in hazelnut paste

Cold Brew

Ingredients: Cold Brew

  • 1250 g
    water
  • 180 g
    nicaragua coffee beans

Preparation: Cold Brew

Grind Beans. Steep overnight in cold brew maker

Hot Chocolate

Ingredients: Hot Chocolate

  • 425 g
    coconut milk
  • 85 g
    TSK-GUA01
  • 20 g
    CP
  • 55 g
    Agave
  • 170 g
    almond milk

Preparation: Hot Chocolate

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

Mocha

Ingredients: 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

Ingredients: Almond Milk Foam

  • 300 g
    almond milk
  • 30 g
    Agave
  • 2 g
    iota

Preparation: Almond Milk Foam

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