Chocolate Drizzle for Matcha Sable Cookies

Add a beautiful and flavourful finishing touch to your matcha sable cookies with this simple chocolate drizzle technique. We’re using raspberry couverture chocolate and white chocolate to create elegant contrasting stripes—perfect for Mother's Day gifting or any special moment.

You will need

Ingredients:

• 50g Valrhona Raspberry Inspiration, or other natural fruit 'chocolate'
• 50g White chocolate couvertures, Valrhona Ivoire, or Cacao Barry Zephyr

Steps

1. Temper the chocolates

Melt each chocolates separately and use right when it is tempered.  Microwave in short (15-30 second) intervals, or warm over a double boiler, until a bit more than half of the chocolate is melted.  Stir vigorously off heat to melt the remaining chocolate pieces.  Measure temperature when all chocolate is melted -- if it is 30-34C, the chocolate is tempered.

If it measures <30C and some chocolate pieces are still solid, warm very briefly (microwave 7-9 seconds, or double boiler 15-20 seconds), stir vigorously off heat again, and then measure temperature to see if it is tempered.

If the chocolate is all melted, but its temperature is above 34C, it is out of temper.  Add in a couple pieces of chocolates and stir vigorously.  Measure again when the chocolate is all melted.

2.  ⁠Drizzle the cookies

Pipe each melted chocolate using piping bags, parchment cones, or drizzle with a spoon over matcha sable cookies.  Cover only one-third of the area so it doesn't look messy.  Leaving white space is an easy way to great design.  Let set at room temperature for at least 20 minutes.