CHOCOLATE CHIP COOKIES

WITH RUBY CHOCOLATE

1/ CHOCOLATE
Callebaut product CHIP COOKIES
Mona lisa product yield: 1002 g
/ ruby
Ingredients / decors xxxx
Preparation
221 g fresh butter Mix together.
166 g brown sugar
1 g salt
73 g whole eggs Whip lightly and add.
276 g pastry flour Sieve together and add.
4 g baking soda
2 g Callebaut® Cocoa Powder
38 g Callebaut® Recipe N° 811 Add and knead into a log. Leave to rest in a refrigerator for 12 hours. Cut
Dark Chocolate into equal slices and bake at 338°F for 15 to 16 minutes (depending on the
221 g chocolate chips size).

2/ RUBY CHOCOLATE GLAZE yield: 1180 g

Ingredients Preparation
1070 g Callebaut® Ruby RB1 Melt the chocolate at 95°F.
80 g of grapeseed oil Add it to the previous mix nd stir well.
30 g of dry butter Warm up the dipping preparation at 95°F before use.
5 g beetroot powder
For a brighter color, you can add Mona Lisa Power Flowers Red Non Azo coloring instead of beetroot powder.

ASSEMBLY
Dip or drizzle the cookies with the Ruby chocolate glaze, then transfer to a parchment-lined baking sheet.
Sprinkle each cookie with desired toppings.