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Publication date: 31-Mar-2021

Categories:

• Recipes
• Recetas
• Intermediate

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

Procedure

• 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.