Dragées are the best way to reinterpret the flavors you and your customers love to indulge in. These Chocolate Chip Cookie Dragées are the perfect example.
These panned confections merge the latest techniques for a fun treat.
Chef Ramon starts with a chocolate chip cookie recipe, which he then dehydrates to create a paste to coat the center of the dragées, made of Passy 70% chocolate.
He covers these centers with Cacao Barry’s Zéphyr Caramel 35% chocolate and rolls them in chocolate chip cookie powder.
Finally, he incorporates mini chocolate chips to give these dragées their unmistakable cookie look, as well as a layer of pre-polish and shellac for a shiny finish.
Discover Chef Ramon Morató’s Chocolate Chip Cookie Dragées today!
Melissa Coppel’s Chocolate and Confectionery School is globally recognized for redefining pastry education with its online, hands-on, and live classes. Every course is designed to give pastry lovers, home bakers, and professionals the knowledge to create world-class desserts and chocolate confections — wherever they are.
CHEF COURSES
