BIO Chocolate Pillows with Hazelnut Filling
The recipe for BIO chocolate pillows with hazelnut filling relies on rice flour, hazelnut paste, and cocoa - ideal for innovative, gluten-free snack products.
Recommended Organic Ingredients
Recipe
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Organic Maltodextrin DE19 20.23510 g (optional, for shelf life)
Organic Maltodextrin DE19 20.235Organic maltodextrin is produced by saccharification and spray-drying of organic starch. It is a free-flowing, very easily soluble powder with a low hygroscopic character and consists of a mixture of saccharids without any starch. Due to its excellent solubility in water, its neutral taste, and its good digestibility, organic maltodextrin 20.235 is used in a wide range of products. In accordance with EU BioVO No. 2018/848, no ion exchanger is used. The name maltodextrin contains the names of the sugars it consists of, maltose (= malt sugar) and dextrose (= grape sugar). The fields of application are very broad. We will be happy to advise you here regarding your organic recipe design!Show More Show LessBenefits- neutral carrier
- gives energy through carbohydrates
- improvement of viscosity and mouthfeel
More InfoFields of Application- fruit powders
- baby food
- spice blends
- clear dry soups
- confectionary
- milk beverages
- soy drinks
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BIO-Rice Flour700 g
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BIO-Corn Flour300 g
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BIO-Sugar golden yellow (=BIO-Raw Cane Sugar)300 g (total, for dough and filling)
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BIO-defatted Cocoa Powder 10-12% alkalinized110 g (total, for dough and filling)
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BIO-Sunflower SEED OIL160 g (total, for dough and filling)
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BIO-Hazelnut Paste200 g
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BIO-Syrup Powder Dextrose DE9730 g
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BIO-Hazelnuts Granulate 2-4 mm30 g (optional, for texture)
Your Benefits
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Recipe Note
The combination of {BIO-Reismehl}, {BIO-Maismehl}, and {BIO-Haselnussmus} allows for a particularly crispy texture and a creamy filling - perfect for vegan and gluten-free snack ideas. The ingredients are flexibly scalable and ensure a long shelf life of the finished products.
Geschäftsführung / CEO
Preparation
The recipe offers an innovative combination of gluten-free flours and a creamy hazelnut filling that stays crispy even with prolonged storage and is excellent for vegan, lactose-free, and gluten-free product lines.
Preparation of BIO Chocolate Pillows with Hazelnut Filling for 30 Pieces
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Dough Preparation:
- Mix 700 g BIO-Reismehl and 300 g BIO-Maismehl in a large kneading machine.
- Add 200 g BIO-Zucker goldgelb (=BIO-Rohrohrzucker) and 60 g BIO-entöltes Kakaopulver 10-12 % alkalisiert.
- Add 120 g BIO-Sonnenblumen-KERNÖL and mix everything into a crumbly mass.
- Gradually add 100-150 ml of water as needed until a homogeneous, malleable dough is formed.
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Making the Hazelnut Filling:
- Stir 200 g BIO-Haselnussmus with 100 g BIO-Zucker goldgelb (=BIO-Rohrohrzucker), 50 g BIO-entöltes Kakaopulver 10-12 % alkalisiert, 30 g BIO-Sirup Pulver Dextrose DE97, and 40 g BIO-Sonnenblumen-KERNÖL into a creamy filling.
- Optional for more texture: Fold in 30 g BIO-Haselnüsse Granulat 2-4 mm.
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Shaping the Pillows:
- Roll out the dough to about 4 mm thickness and cut into 6 x 6 cm squares.
- Place 1 teaspoon of hazelnut filling in the center of each square.
- Moisten the edges of the dough with some water, shape the squares into triangles or pillows, and press the edges well.
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Baking:
- Place the filled pillows on a baking tray lined with baking paper.
- Bake in a preheated oven at 180 °C fan for 16–18 minutes until crispy.
- After cooling, pack airtight to preserve the crispiness.
Note: For longer shelf life, it is recommended to add BIO-Maltodextrin DE19 (approx. 2% of the total mass) to the filling.