To conquer and build customer loyalty, it is essential to innovate on the menu. This recipe from Harald, leader in the coverage and chocolate segments for the specialized market, combines the charm of Red Velvet with the creaminess of white chocolate fudge and the freshness of fruits, creating a unique taste experience.
This combination is perfect for parties and special moments, joining taste, sophistication and a touch of creativity with your portfolio. Bet on this novelty and turn each bite into an invitation to return.
How to make Red Velvet Cookie and Fruit White Chocolate Fudge
Mix the two types of sugar with butter and beat in the mixer, using the shovel accessory until it forms a smooth cream. Then add the eggs, the 100% Melken Cocoa and the red dye. Mix until you incorporate well. So add the flour and yeast, stirring gently until you get a uniform mass. Avoid working too much the dough so as not to lose the texture. Add 200 g of white chipshow to the dough, mixing slightly. Model 30 g balls, flatten them slightly, and decorate each cookie with the remaining 50 g white chipshow. Soon after, arrange the cookies in a lined baking dish and bake in preheated oven at 180 ° C for 9 to 12 minutes.
Ingredients
Cookie Red Velvet
- 115g of refined sugar
- 115g of brown sugar
- 145g of unsalted butter
- 50g of entire egg
- 20 The GEMA THE OVO
- 215g of wheat flour
- 40g Cocoa Powder 100%
- 4g of yeast powder
- 250g of white top chipshow
- 10 to 15 drops of red gel dye
White chocolate fudge with fruits
- 300g of white melken chocolate
- 200g of condensed milk
- 20g of unsalted butter
- 150g of dried fruits
- 150g of soft fruits
Measurement Conversion Table
Preparation mode
Cookie Red Velvet
- First, mix the two types of sugar with butter and beat in the mixer, using the shovel accessory until smooth.
- Then add the eggs, the 100% Melken Cocoa and the red dye. Mix until you incorporate well.
- So add the flour and yeast, stirring gently until you get a uniform mass. Avoid working too much the dough so as not to lose the texture.
- Add 200 g of white chipshow to the dough, mixing slightly.
- Model 30 g balls, flatten them slightly, and decorate each cookie with the remaining 50 g white chipshow.
- Soon after, arrange the cookies in a lined baking dish and bake in preheated oven at 180 ° C for 9 to 12 minutes.
- Finally, for a soft and slightly damp result, remove the cookies from the oven before reaching the maximum cooking time.
White chocolate fudge with fruits
- And then, in a pan, mix the condensed milk and butter and bring to medium heat, stirring until boiling.
- Remove from heat and pour the mixture over white melken chocolate.
- Stir until the chocolate is completely melted and the mixture is uniform.
- Soon after, add the dried fruits of your choice, such as raisins, apricots or cranberries, and mix well to distribute them evenly.
- Transfer the mixture to a rectangular shape (10 cm × 20 cm) lined with igning paper and press carefully to level.
- Refrigerate for at least 3 hours.
- After cooling, remove the fudge from the shape and cut into squares 5 cm × 5 cm.
- Finally, keep the pieces at room temperature to preserve the soft and creamy texture.
Yield: 12 portions
Preparation Time: 90 minutes