Mar de Plata Sweets

Publication date: 31-Mar-2021


Bake 180°C, 17 to 20 minutes Ingredients
  • 400 g Cordillera chocolate 53% Colombia origin
  • 5 g natural cocoa 14-16%
  • 60 g butter
  • 2 g vanilla
  • 1 g  baking soda
  • 25 g water
  • 2 g salt
  • 170 g flour
  • 4 g baking powder
  • 50 g sugar200 g arequipe
  • Cream the butter, vanilla extract, sugar, water, cocoa, salt, baking soda and baking powder. 
  • Add the flour and mix well until smooth.
  • Remove the dough, place on plastic wrap and let sit in the refrigerator to able to stretch with cocoa or with flour.
  • Cut the dough to the desired diameter and place on sheet with a silicone mat.Bake at 180°C for 17 to 20 minutes. Remove from the oven and let cool. 
  • Between the sweet sides fill with arequipe and smooth the edges with fingers.
  • Apart temper the Colombia origin chocolate 53%
  • Dip each sweet with the chocolate and let sit over the sheet with silicone or wax paper.
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