Good morning here me will give you a recipe slightly bitter chocolate & coffee cookies which is delicious The way preparing it is very easy. You just need to be careful to get results from slightly bitter chocolate & coffee cookies which has aroma and taste that able evoke our tastes.

So that the result of slightly bitter chocolate & coffee cookies, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare slightly bitter chocolate & coffee cookies delicious as long as you know the tricks and how to make this dish can be treat very special.

Ingredients and seasonings required in make

1. Take [Chocolate Dough]
2. Take 25 grams Butter
3. Use 20 grams Sugar
4. Prepare 35 grams ☆Cake flour
5. Prepare 8 grams ☆Cocoa powder
6. Prepare [Coffee Dough]
7. Take 25 grams Butter
8. Use 20 grams Sugar
9. Prepare 50 grams Cake flour
10. Take 2 spoons Instant coffee
11. Prepare 1 Hot water

But to tone down that slightly bitter taste, you can do the following. Moreover, it brings a balance between the dark bitter taste of the cacao and the salt. White chocolate is the sweetest and distinctive in that it doesn't contain cocoa solids. Semisweet, bittersweet and bitter are the three classifications of dark chocolate.

How to cook Slightly Bitter Chocolate & Coffee Cookies:

1. Chocolate Dough: Bring butter to room temperature and make it soft. Combine the ☆ ingredients and sift.
2. Put butter and sugar in a bowl and mix with a whisk until it becomes creamy. Then take a rubber spatula.
3. Add the sifted flour from Step 1 to Step 2 and mix well.
4. When it looks like the photo, wrap it with a cellophane wrap and let it sit in the refrigerator.
5. Coffee Dough: Mix butter and sugar like the chocolate dough.
6. 1 spoon of the instant coffee should be about this amount. I think 2 spoons will be about 2 g. Adjust to your liking.
7. Melt Step 6 with a little amount of hot water. If the hot water is too much, the dough will become sticky, so be careful.
8. Add Step 7 to 5 and mix well with a rubber spatula.
9. Sift 40 g of cake flour into Step 8 and mix well.
10. The dough is ready. Letting both dough sit in the refrigerator for about 30 minutes would be the best.
11. Place the dough between a cellophane wrap and roll out the dough to be about 5mm to 8mm thickness.
12. Let the chocolate dough be a little more thinner and bigger.
13. Cut off the sides so they're about equal size. Let the chocolate dough stick out a little more than the other.
14. Roll up the dough. Shape the dough into a square and let it sit in the refrigerator for about 20 minutes.
15. Once it hardens a bit, cut into 5mm thickness. Line them on a baking sheet with kitchen parchment paper.
16. Bake for 15 minutes in a 180°C preheated oven. It's soft when it is just baked ,so let it cool completely.
17. I made a zebra pattern cookie with the remaining dough.
18. All done.
19. Done and ready to serve!

PTC paper is used to test whether a person is a "taster", "non-taster", or somewhere in between. The ratio of tasters to non-tasters varies between populations, but every group has some tasters and some non-tasters. The PTC Gene Perfect for anyone who loves the deep, slightly bitter flavor of dark chocolate, these super dark chocolate disks are made with just two ingredients — stone-ground organic cocoa beans and organic. This is why dark chocolate is used for many applications, such as for making foods, breads and cakes, and drinks. Dark chocolate bars are also widely preferred for snacking.

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