Ingredients

Group Cookie
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
1.000
100
Instant Oats
0.250
25
Bakels World Compound Butter
0.500
50
Eggs
0.250
25
Fino Dark Choco Chips
0.250
25
Total Weight: 2.250
Group Cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.433
100
Whip-Brite Whipped Topping Powder
0.143
33
Water
0.433
100
Spicy Fruit Lemon Ginger
0.117
27
Total Weight: 1.125
Group Filling
Ingredient
KG
Weight (%)
Caramel Cream
0.075
-
Total Weight: 0.075
Group Topping
Ingredient
KG
Weight (%)
Fino Dark Chocolate Buttons
0.263
-
Apito Chocolate Rice
0.375
-
Total Weight: 0.638

Method

How to do it:

Cookie:
1. Combine Fino Chocolate Cake Mix, instant oats, Butta BOS and eggs.
2. Mix for 1 minute at low speed.
3. Add Fino Dark Chocolate Chips.
4. Mix for 30 seconds at low speed.
5. Spread cookie dough on ungreased flat trays.
6. Bake at 180C for 10-12 minutes.
7. When cooled, cut cookie using a round cookie cutter.

Cheesecake:
1. Combine Pettina Classic Cheesecake Mix, Whip Brite and water.
2. Mix for 5 minutes at high speed.
3. Add Spicy Fruit Lemon Ginger.
4. Mix for 30 seconds at low speed.

Assembly:
1. Pipe cheesecake (30g) on a cookie.
2. Pipe Caramel Cream (2g) in the middle.
3. Put another cookie on top.
4. Chill.
5. Dip top of cookie with melted Fino Dark Chocolate Buttons.
6. Sprinkle with Apito Chocolate Rice.
7. Chill.
8. Insert pop stick (optional).

Yield

37.50 pieces (2x30g Cookie; 30g Cheesecake)

Ingredients

Group Cookie
Ingredient
KG
Weight (%)
Fino Chocolate Cake Mix
1.000
100
Instant Oats
0.250
25
Bakels World Compound Butter
0.500
50
Eggs
0.250
25
Fino Dark Choco Chips
0.250
25
Total Weight: 2.250
Group Cake
Ingredient
KG
Weight (%)
Pettina Classic Cheesecake Mix
0.433
100
Whip-Brite Whipped Topping Powder
0.143
33
Water
0.433
100
Spicy Fruit Lemon Ginger
0.117
27
Total Weight: 1.125
Group Filling
Ingredient
KG
Weight (%)
Caramel Cream
0.075
-
Total Weight: 0.075
Group Topping
Ingredient
KG
Weight (%)
Fino Dark Chocolate Buttons
0.263
-
Apito Chocolate Rice
0.375
-
Total Weight: 0.638

Method

How to do it:

Cookie:
1. Combine Fino Chocolate Cake Mix, instant oats, Butta BOS and eggs.
2. Mix for 1 minute at low speed.
3. Add Fino Dark Chocolate Chips.
4. Mix for 30 seconds at low speed.
5. Spread cookie dough on ungreased flat trays.
6. Bake at 180C for 10-12 minutes.
7. When cooled, cut cookie using a round cookie cutter.

Cheesecake:
1. Combine Pettina Classic Cheesecake Mix, Whip Brite and water.
2. Mix for 5 minutes at high speed.
3. Add Spicy Fruit Lemon Ginger.
4. Mix for 30 seconds at low speed.

Assembly:
1. Pipe cheesecake (30g) on a cookie.
2. Pipe Caramel Cream (2g) in the middle.
3. Put another cookie on top.
4. Chill.
5. Dip top of cookie with melted Fino Dark Chocolate Buttons.
6. Sprinkle with Apito Chocolate Rice.
7. Chill.
8. Insert pop stick (optional).

Display Conditions

Display Conditions

Ambient

Category

Category

Desserts, Specialty

Finished Product

Finished Product

Cheesecake, Cookies, Dessert