Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
Salted Butter
0.050
10
Whole Eggs
0.050
10
FINO DARK CHOCOLATE CHIPS
0.084
16.7
Water
0.050
10
Total Weight: 0.734

Method

How to do it:

1. Using a paddle, mix all ingredients until well blended. Do not overmix.
2. Press dough into an ungreased 8-in square pan.
3. Freeze for 30 minutes..
4. Divide dough into 4 and roll into round logs.
5. Slightly flatten the logs then brush with 50% water and 50% whole eggs.
6. Sprinkle with refined sugar.
7. Place on greased flat trays. Bake at 180°C for 25-30 minutes.
8. Remove from pan and cool. Slice vertically into 2.
9. Re-bake biscotti with cut side up at 180°C for 12-15 minutes.
10. Remove from pan and cool.

Yield

73 x 10-g dough

Ingredients

Group 1
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
0.500
100
Salted Butter
0.050
10
Whole Eggs
0.050
10
FINO DARK CHOCOLATE CHIPS
0.084
16.7
Water
0.050
10
Total Weight: 0.734

Method

How to do it:

1. Using a paddle, mix all ingredients until well blended. Do not overmix.
2. Press dough into an ungreased 8-in square pan.
3. Freeze for 30 minutes..
4. Divide dough into 4 and roll into round logs.
5. Slightly flatten the logs then brush with 50% water and 50% whole eggs.
6. Sprinkle with refined sugar.
7. Place on greased flat trays. Bake at 180°C for 25-30 minutes.
8. Remove from pan and cool. Slice vertically into 2.
9. Re-bake biscotti with cut side up at 180°C for 12-15 minutes.
10. Remove from pan and cool.

Display Conditions

Display Conditions

Room Temperature

Category

Category

Cookies

Finished Product

Finished Product

Cookies