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195 g fresh cream 35% fat
1 orange, zested
½ tsp vanilla bean paste
430 g good quality milk couverture chocolate 33%


100 g raw sugar
165 g brown sugar
1 tsp sea salt
115 g unsalted butter, softened
1 egg
1 tsp vanilla bean paste
155 g plain flour
½ tsp bicarbonate of soda
110 g good quality milk couverture chocolate 33%, roughly chopped
110 g good quality dark couverture chocolate 54%, roughly chopped
90 g cornflakes, crushed



  1. Place the cream, orange zest and vanilla into a saucepan and bring to the boil.
  2. Meanwhile, place the milk chocolate into a bowl.
  3. Once boiling, strain the cream through a sieve over the chocolate. Whisk until the chocolate has completely melted and incorporated into the cream.
  4. Cover with plastic wrap touching the surface of the ganache. Allow to cool at room temperature for 2-3 hours before transferring into a piping bag.



  1. Heat the oven to 170˚C, fan forced.
  2. Place the raw sugar, brown sugar, salt and butter into the bowl of a stand mixer fitted with a paddle attachment and beat until smooth.
  3. Add the egg and vanilla, mix to combine.
  4. Add in the sieved flour and bicarbonate of soda and mix until incorporated.
  5. Stir through the roughly chopped milk chocolate, dark chocolate and crushed cornflakes.
  6. Place the cookie dough into the refrigerator for 1 hour.
  7. Roll a teaspoon of the dough into individual balls, place them on a baking tray lined with baking paper approximately 40mm apart and gently press down to flatten slightly.
  8. Bake in the pre-heated oven for 10 minutes.
  9. Remove the tray from the oven and allow to cool at room temperature.


NOTE: The cookie dough can be prepared and stored in an airtight container in the refrigerator up to 3 days in advance. Allow the dough to come back to room temperature prior to baking.



  1. Cut the tip off the prepared piping bag of orange infused ganache.
  2. Pipe the ganache onto every second cookie and sandwich them together.

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