Inspired by everybody’s favourite Dutch cookie, the stroopwafel, these chocolates are part of the Dutch chocolate series and they’re filled with a crunchy cookie layer and a Dutch style syrup.
This recipe does not include how to make the shells. You can find instructions in the Tips and Tricks under the Kitchen Log. I made the shells for these chocolates from caramelised white (also called Gold) chocolate.
If you cannot find schenkstroop – a Dutch type of thick syrup commonly served on pancakes – you can use molasses syrup or golden syrup.
Ingredients:
For the syrup:
- 80gr schenkstroop (molasses)
- 20gr dark muscovado sugar
- 20gr cane sugar
- 30gr unsalted butter
- 10gr cocoa butter
For the cookie:
- 20gr brown muscovado sugar
- pinch of salt
- 16gr soft butter
- 18gr flour
- 34gr milk chocolate
- 15gr cocoa butter
Makes enough for 1 full mould
Recipe:
Make the syrup:
Heat the schenkstroop. Add the sugars and butter and simmer for 2 minutes.
Take the pan off the heat and leave to cool to under 50°C. Stir in the cocoa butter. Pipe the syrup into the moulds when the temperature is under 30°C or the shell will melt. Fill about half the shell with the syrup.
Make the cookie layer:
Combine the sugar, salt, butter and flour in a bowl. Combine well.
Push the cookie mix thinly onto a baking sheet and bake for about 15min on 170°C or until done.
Leave the cookie to cool.
Heat the milk chocolate to 45-50°C. Stir the cocoa butter chips (if yours came in a block, chop it down first or it won’t melt) into the milk chocolate. Stir well.
Chop the cookie to a powder – easiest in a mini chopper – and stir this into the chocolate.
Pipe the cookie on top of the stroop. Leave 1-2mm for capping.