Mar de Plata Sweets
Publication date: 31-Mar-2021
Bake 180°C, 17 to 20 minutes
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 sugar
200 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.
Strawberry jam and Chantilly Genovese
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