Cocoa Biscuits

Cocoa biscuits made with only egg whites for all occasions: for dipping, for tea, after dinner, or as gifts for friends. Soft on the inside and crunchy on the outside, topped with chopped toasted hazelnuts.
Inspired by grandma’s biscuits but with a contemporary twist, these cocoa delights combine the intensity of Venezuelan cocoa beans (22%) with the smoothness of a butter-based dough with Piedmont hazelnuts. The slightly cracked crust hides a soft and firm center, while the chopped toasted hazelnuts create explosions of flavor in every bite.

What makes them unforgettable?
✔ Perfect balance: 40% bitter cocoa, 60% delicate sweetness (zero acidic aftertaste).
✔ Contrasting texture: Crispy on the outside, velvety on the inside thanks to the double cocoa grain size.
✔ Gluten-free: Rice flour and tapioca starch for inclusive pleasure.

Perfect for:
Breakfast with hot almond milk,
Theatrical after-dinner drinks paired with Ruby Port,
Elegant boxed gifts.

Chef’s tip:
Drinks: Recioto della Valpolicella wine • Cinnamon-spiced coffee • Roasted stout beer.
Cheeses: Spicy Gorgonzola • Truffle Pecorino.
Creative Transformations:
Raspberry-Cocoa Mousse: Crumble biscuits as a base, alternating with fresh raspberry mousse.
Fondue in a Glass: Melt 3 biscuits in 100ml of hot cream for an instant sauce.
Regenerating Cooking: To enhance the aroma: heat for 3 minutes at 130°C before serving.