EBONY Black Cookies Gegege by Chef Eric
◤Recipe 食谱分享◢《COCOAX'TEND》EBONY Black Cookies Gegege by Chef Eric
Using【COCOAX’TEND】EBONY cocoa powder
⬛ The Blackest Black Cocoa Powder in The World
🍫 Intense black colour with strong roasted cocoa flavour with slight bitter after-taste
🏋️♀️ Low fat, suitable for all kinds of bakery products
🤤 Specialty Cocoa powder made from West African Cacao Beans
👨🍳 Suitable for various applications such as mousse cakes, bakery goods, cookies, sauce, syrups, cake, brownies, chocolate, beverages.
🌱Halal, Vegan, Dairy free, Lactose Free & Allergen free.
COCOAX'TEND EBONY cocoa powder (formerly BENSCACAO)
🛒Buy from nearest ingredient shop / COCOAX'TEND store
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EBONY is Cocoa Horizons Certified. Please contact Sales Rep for registration to use Cocoa Horizon Marketing Materials if your recipe contains 80% EBONY.
The Cocoa Horizons Foundation is an independent non-profit organisation established to improve the lives of cocoa farmers.
With every bag of EBONY purchased, a portion goes towards funding the implementation of the productivity and community development activities of the Cocoa Horizons Foundation.
Make your creations stand out with EBONY!
◤RECIPE◢
Flour 150 g
Butter 125 g
Sugar 90 g
Brown Sugar 70 g
Eggs 50 g
COCOAX'TEND EBONY Cocoa Powder 43 g
COCOAX'TEND High Fat Cocoa Powder 18 g
Baking Powder 3 g (1/2 Tsp)
Instant Coffee 3 g (1/2 Tsp)
Soda Bicarbonate 2 g (1/4 Tsp)
Decorations: Walnut halves, Cashew nut or Almond Nuts
Preparation A:
Add in Butter, Sugar and Brown Sugar into mixing bowl.
Mix until all is well mixed then add in eggs.
Mix using medium speed until all well is homogenous.
Preparation B:
Shift all COCOAX'TEND EBONY Cocoa Powder, COCOAX'TEND High Fat Cocoa Powder into the flour.
Add in baking powder, soda bicarbonate and instant coffee into the flour mixture, gently mix all using a spoon.
After that, pour all the flour mixture into the batter (A).
Mix using slow speed at first.
Then turn to medium speed and mix until all is well mixed.
Divide the cookies mixture using a ice cream scoop and place it onto a baking tray.
Remember to put a piece of parchment paper or greaseproof paper on the tray before that.
Decorate the walnuts, cashew and almonds nuts on top of the cookies batter.
Gently press the nuts on to the cookies.
Bake with 15 - 20mins @ 180˚C
(Baking time may vary on different oven model).
***Recipe by Chef Eric, CIMEI***
【COCOAX'TEND】
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