Valentine's Day Dessert: Indulgent Raw Chocolate Sandwich Cookies

 Here's a simplified version of the Raw Chocolate Sandwich Cookie recipe:


Cookie Dough:

  • Butter: 120g
  • Sugar Beet: 120g
  • Egg: 30g
  • Light Flour: 110g
  • Almond Powder: 45g
  • Cocoa Powder: 25g

Raw Chocolate:

  • Confectionery Chocolate (bitter): 200g
  • Fresh Cream: 150g
  • Butter: 10g
  • Starch Syrup: 10g (optional)


  • White Chocolate for Coating: 40g
  • Chocolate Coloring Agent: A little


1. Make Raw Chocolate: Melt the bitter chocolate in hot water. Heat cream and starch syrup separately, then add the cream to the chocolate and mix well. Add butter and continue mixing until the raw chocolate is homogeneous. Pour the mixture into a mold, level it out, and let it chill in the fridge overnight.

2. Make Cookie Dough: Bring the butter to room temperature and knead it. Combine the flour, almond powder, and cocoa powder. Add the sugar beet and beat for about 1 minute. Then, add the eggs and beat some more. Add the flour and mix until combined. Form the dough into a rectangle, wrap it in plastic wrap, and let it rest in the fridge for at least 2 hours.

3. Molding to Firing: Roll out the dough to a thickness of 5mm. Trim the ends and cut into pieces of approximately 5.8cm x 4.5cm. Place the cut dough on a baking sheet and let it chill in the fridge for about 30 minutes. Preheat the oven to 180 degrees. Place the dough in the oven, lower the temperature to 170℃, and bake for about 15 minutes. Once baked, let it cool in a cake cooler.

4. Decorate and Sandwich Raw Chocolate: Melt the coated chocolate in hot water. Arrange the cookie dough on a cookie sheet and chill for about 5 minutes. Add chocolate coloring to the leftover chocolate from the raw chocolate recipe and mix until it turns red. Place cookies and glue. Flip it over and glue the other side in the same way.

Remember, you can make this recipe in 4 days, or you can make it in one day. Store the cookies in the refrigerator to enjoy the crunchy texture of the cookies on the day and the next day. After the third day, the cookies will become moist. Adjust the quantity of sugar if you decide to use granulated or caster sugar instead of beet sugar.