Cookie Bark

Ingredients To Prepare

Grams
Cookie
Satin Crème Cake 1000g
Pastry flour 500g
Corn starch 1000g
Water 300g
Shortening or butter 900g
Chocolate chips 1000g
Bark
Carat Coverlux Dark Shavings 1900g
Cookies As Desired

Working Method

Cookie

Blend Satin Crème Cake, pastry flour, corn starch and shortening (or butter) to

create a crumble texture. Add water and mix for 1 minute on low speed. Add

chocolate chips and mix for 1 minute on low speed or until chocolate is well

incorporated.

Laminate the cookie dough to 5 mm. Cut to desired size and shape.

Bake at 175°C (347°F) for 12-14 minutes (do not overbake).


Bark

Melt Carat Coverlux Dark to 45°C (113°F) before using. Mix Carat Coverlux

Dark with 80% of the inclusions and pour into a square or rectangle mold.

Before the chocolate sets, add the remaining 20% of the ingredients as

decoration on top. Place the bark in the fridge.

Once it is set, remove from the fridge.


Good to Know
Be creative! Use any type of dried fruits, roasted nuts, etc … to make a diversity of combinations.

Cookie Bark

Complexity level:  

Crispy and delicious cookie bark - perfect for munching, dipping in milk or crumbling over ice cream. It is a delicious and easy recipe for all the chocolate lovers out there!

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