Sablé Noire
by Salvatore Toma

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Sablé Noire

Component 1Cookie

300 gr Dark Dominican Chocolate Single Origin
360 gr Weak flour
60 gr Cocoa 22-24 dark
10 gr Baking soda
100 gr Powderer sugar
10 gr Himalayan salt
q.b. Vanilla
240 gr Brown sugar
250 gr Butter

Mix soft butter and powdered and cane sugar with salt and flavourings. Sieve the powders and add them, to finish the blended Dark Single-Origin Dominican chocolate.

Dress with a 12mm diameter piping tip and bake at 170 ° C for 14 ‘.


Bake at 170°C VA 12-14’.

Allow to cool down and store at controlled temperature and humidity.