Traditional recipes

Biscuits filled with homemade chocolate

Biscuits filled with homemade chocolate

For the white chocolate layer:

In a saucepan put the water with the sugar on the fire and let the sugar melt (boil for about 10 minutes). Remove from the heat, add the butter at room temperature and cut into cubes, milk powder and mix vigorously until smooth.

Wallpaper a tray with plastic wrap, pour the composition and let cool for a few hours or in the evening until morning.

For the brown chocolate layer:

In a saucepan put the water with the sugar on the fire and let the sugar melt (boil for about 10 minutes). Remove from the heat, add the butter at room temperature and cut into cubes, powdered milk mixed with cocoa, rum essence and mix energetic until homogenous.

Line a tray with foil, pour the composition and let it cool for a few hours or in the evening until morning.

* After it has hardened, we take some simple biscuits and fill them with homemade chocolate!

Homemade biscuits with caramel cream

The day starts well with some homemade biscuits with caramel cream. They would thank any pampered or pretentious. The chocolate and maxi fibers in the composition make them delicious and crunchy and the caramel brings a defining note in terms of taste. What's more, these biscuits are clean, ie without loosening, coloring or other dirt.

Admittedly, homemade cookies require a little work but I think they are worth the effort.

For more choices I also recommend biscuits with almonds and lemon or biscuits for Christmas.


  • 150g butter
  • 75g chocolate (over 50% cocoa)
  • 1 egg tied
  • 200g flour
  • 2 tablespoons maxifibre Solaris
  • salt
  • 1 can of condensed caramel milk

How to prepare homemade biscuits with caramel cream:

First we make the chocolate chip cookie dough. Mix the butter at room temperature with grated chocolate, egg and salt and then add the flour and maxi fibers.

I used maxi fibers for a crispier texture but also for a fiber intake. Maxi fibers from Solaris are composed of: chia seeds, hulled hemp seeds and psyllium bran.

The prepared dough is wrapped in a food foil and given refrigerate for 30 minutes.

Prepare a tray with baking paper and turn the oven on 180 degrees Celsius.

Spread the dough on a plate sprinkled with flour and cut with a round cutter. I used a cookie cutter the size of a cookie cutter.

After cutting, the biscuits are printed with the desired stamp or can be left simple. Place in the pan and give baked for approx. 20 minutes.

Homemade biscuits will bake until lightly browned. They are left to cool because they are very fragile.

For the filling I used a caramel condensed milk from Rep. Moldova. It has a dense and creamy consistency.

The biscuits are glued in pairs, the filling being a teaspoon with a caramel tip. We work with great finesse because the biscuits break easily.

I got 22 simple biscuits, respectively 11 filled biscuits.

Homemade biscuits with chocolate and caramel filling are a good thing to pack at work or school.

Method of preparation

- In a bowl, mix the flour, starch, sugar and cocoa.

-Add a little c & acircte a little mixture & acircnd always, approx. a cup of cold milk, until the composition thins and becomes fluid.

-The rest of the milk is put in a bowl on the fire, and when the milk starts to boil, lower the heat and gradually add the previously prepared fluid mixture, stirring continuously to avoid the formation of lumps.

-Boil over low heat, stirring constantly, until the cream thickens and small bubbles begin to appear, a sign that it is boiled.

-When the cream is ready, add the vanilla sugar / vanilla essence and rum, turn off the heat, immediately add the butter cut into pieces and mix until the butter melts, and the cream becomes & rdquoalifioasa & rdquo. (I didn't use the mixer at all, I just mixed it well with a wooden spoon).

-Cover the cream with a food foil (directly on the cream, not on the bowl) to avoid the formation of that unsightly puff pastry and allow very little time to cool.

- While the cream cools down a bit, prepare the cake tray, as well as the biscuits that you share evenly in two piles.

-When the cream is warm (not very hot) stick 5-6 biscuits with cream, until I have finished half of them (a lump).

-Take the "turnips" resulting from biscuits glued with cream, stick them on each other with cream and place them one by one in a horizontal position on the plate. The operations are repeated for the formation of the second horizontal row of biscuits, in fact, the other half of the cake.

-Press a little on both sides to level the two layers of cream biscuits, so that they are at the same level. (Don't be scared, the way it looks now, the cream is warm and will flow a little.)

-Wrap the cake with the remaining cream. It can be decorated according to preference and desire. I grated dark and white chocolate, sprinkled a few chopped caramelized walnuts and added some special candies.

-The cake is left to cool until the next day, leaving the biscuits to soften and swell nicely.

-It is cut the next day, I hope you have this patience because, the longer it stays, the better it becomes and it cuts nicely. If you want to get this wonderful layering, the cake is cut only obliquely.

Biscuits filled with chocolate cream

The delicious cocoa cream turns the cookie cookie from a simple dessert into a perfect snack. The box of 900 g of delicious biscuits will fit perfectly in the homes of the greedy or at parties.


White flour wheat, non-hydrogenated vegetable fats (palm), sugar, glucose-fructose syrup, loosening agents (ammonium bicarbonate, sodium bicarbonate), egg powder, milk dust, aroma. Cream content min. 25%: sugar, non-hydrogenated vegetable fats, cocoa (min. 15.5%), milk powder, vegetable oil, emulsifier (lecithin from soy), tastes.

Information for distributors

Tecsa delivers products of sublime taste in different quantities for wholesale orders.

Product type Amount UM / Bax Low / Pallet Low / Strat Layer / Pallet
Biscuits filled with chocolate cream 900 g 900 g 210 14 15

Nutritional values

Per 100 grams
Energetic value2036 kj / 486 kcal
fats22.65 g
Of which saturated fatty acids9.28 g
Carbohydrates60.73 g
Of which sugars28.82 g
proteins7.5 g
fiber4.71 g
Salt0.26 g

* Reference consumption of an ordinary adult (2000 kcal / day)

About us

We founded Tecsa in 1997 with the vision of a factory of sublime tastes. Imagination led us to invent and produce the most delicious recipes for sweet and savory desserts.

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(5 points / total votes: 36)

Solomon Roxna 5 years ago - 13 June 2012 09:53

Re: Chocolate biscuit salami

Do we have to lay eggs?

Ioana 5 years ago - 13 June 2012 09:57

Re: Chocolate biscuit salami

yes, it binds the composition and gives it a softer, creamier texture.

Simona-Adina Hotea 5 years ago - 13 June 2012 12:38

Re: Chocolate biscuit salami

A more refined version, I also have a recipe, very similar, from my mother. Of course, she didn't put pistachios and almonds, yes, I think she once put almonds (she had received them from "someone from beyond"). Eeh, what can I do, I run to get some black beaks and we will have "something sweet" in the coming days, without too much effort, heat, oven, etc., thing for. thank you! that you saw how hot they are on us. :

Ioana 5 years ago - 13 June 2012 13:05

Re: Chocolate biscuit salami

we invent something else to cool off, no worries

Monica Mihaly 5 years ago - 13 June 2012 14:25

Re: Chocolate biscuit salami

ioana my eternal question, how many portions do I go out?

Ioana 5 years ago - 13 June 2012 14:34

Re: Chocolate biscuit salami

it comes out a lot. two relatives of salami 15 cm long and 5 cm in diameter. you can only make a big roll out of the whole composition, but I donated one, it was too much for the two of us.

Maria 5 years ago - 14 June 2012 14:24

Re: We make chocolate chip cookies

Ioana would also have a great request or proposal. Do you think you could post a recipe with the famous macarons? I have wanted to make it for a long time and I would trust you if you posted a recipe. Thanks

Ioana 5 years ago - 14 June 2012 14:28

Re: Chocolate biscuit salami

oh Maria, I want to post macarons for a long time too. and when they come out perfectly sure you will see the recipe on the site. so stay calm, I'm in the plan

Cathy 5 years ago - 23 July 2012 11:26

Re: Chocolate biscuit salami

very good biscuit salami in this version

alis 5 years ago - 16 August 2012 16:02

Re: Chocolate biscuit salami

Given that the original biscuit salami was very successful, I decided to try this one too, although I was skeptical of the idea of ​​eggs in salami. Said and done! And I can say that I don't regret that I tried this version as well, although much sweeter, but I think the first option is faster, the one without chocolate. And because I noticed that you put more sugar in cakes than we like, I put a little over half of the amount you propose. and it's super like that. The chocolate salami is more crunchy and very sweet.

Gabriel 5 years ago - November 22, 2012 6:30 p.m.

Re: Chocolate biscuit salami

ou + zahar + bain-marie = sabayon. and IT HAS to Triple in Volume. you Shoud be able to "write" a figure of eight and hold. then It's ready. otherwise. IT's just raw warm eggs. just saying.

joldos tabita 5 years ago - 4 December 2012 15:37

Re: Chocolate biscuit salami

super good biscuit salami like that

andra 5 years ago - 10 December 2012 13:49

Re: Chocolate biscuit salami

I can't wait for my mother to make my cake

caty 5 years ago - 16 December 2012 15:16

Re: Chocolate biscuit salami

good looks good soon i will try them ms nice

cristi 4 years ago - 4 February 2013 16:12

Re: Chocolate biscuit salami

Biscuit salami, I didn't think such a thing would be done!

denisa 4 years ago - 17 March 2013 12:21

Re: Chocolate biscuit salami

It's very good, it's a delicacy for children

ioana marcu 3 years ago - 2 February 2014 15:34

Re: Chocolate biscuit salami

super good biscuit salami

Vicky Your Angel 3 years ago - 3 October 2014 12:39

Re: Chocolate biscuit salami

I really like the recipe and it's easy to stop postaytti recipes with biscuit salami, but I'm still waiting: *

INGREDIENTS cocoa biscuits

  • 130 gr flour
  • 2 tablespoons cocoa (can also be used nesquik)
  • 75 gr sugar
  • 100 gr butter at room temperature
  • 1/2 sachet baking powder
  • 2 eggs

for the filling

WORK PLAN biscuits with butter and cocoa

  1. For the dough, mix the butter at room temperature together with the sugar, until you get the consistency of a cream.
    Add eggs one at a time and mix until completely homogenous.
  2. Add flour mixed with baking powder and cocoa (which we sift to avoid lumps).
  3. Incorporate with the help of a silicone spatula. We have to get a composition that is not very strong. Form the cookies with a posh, on an oven tray covered with baking paper. Or you can form circles directly with a teaspoon (I adopted the second option, being faster).
  4. Bake in a preheated oven at 180 degrees for about 10-15 minutes. They should be lightly browned on the bottom, not too hard.
  5. Let them cool, then we can combine them two by two with nutella cream. Consumed as you like, hot or cold, stuffed or simple are absolutely delicious. I admit Haplea junior stole a crunchy cookie and popped it.
  6. Good appetite for biscuits with butter and cocoa.

Homemade cookies

200 g butter, 100 g sugar, 1 teaspoon vanilla sugar, 2 eggs, 2 teaspoons baking powder, 2 tablespoons sour cream, 300-350 g flour.

Method of preparation

In a bowl mix the butter, sugar, vanilla sugar and baking powder.

Add eggs, sour cream and mix until a homogeneous mass.

Add flour and knead the dough until it sticks to your hands.

Leave the dough in the fridge for about 20 minutes.

Spread a sheet of dough with the rolling pin,

then with the help of the shapes we cut the biscuits.

Arrange them in a tray lined with baking paper and sprinkle with a little sugar.

Bake the biscuits in the preheated oven at 180 degrees C, until golden brown, about 15-20 minutes.

You lick your fingers! Biscuits filled with chocolate

If you have a craving for something good, very good, I invite you to prepare this extremely simple recipe for cookies filled with chocolate!

Mix only TWO ingredients and make the best homemade cookies

Interior photo and first page: biscuits filled with chocolate , Shutterstock


  • 80 g unsalted butter
  • 100 g brown sugar
  • 200 g flour
  • 2 yolks
  • 30 g cocoa
  • 1 + 1/2 teaspoon baking powder
  • 100 g yogurt
  • 1 quality dark chocolate broken into squares

Method of preparation:

Rub the sugar well with the butter and the yolks. Add the dry ingredients and mix until smooth. Refrigerate for 15-20 minutes. Meanwhile, heat the oven to 180 degrees C.

Place in a tray lined with baking paper and bake for 15 minutes.