Nutritional values
For detailed nutritional information about this recipe, please contact us before ordering.
Storage
Keep the product in its closed packaging, away from heat and moisture. After opening, close the packaging carefully and follow the date shown on it.
Delivery & returns
Handmade in small batches. Delivery times and costs are calculated in the basket according to the address and order contents. See the Delivery & returns page for the applicable terms.
Opaleia
Coffee, Valrhona dark chocolate and Piedmont hazelnut cookie
Coffee • Dark Chocolate • Caramelised Hazelnut
The recipe
Three elements,one balance
None of the three should overpower the others. That balance is the work behind the recipe.
Coffee
It brings bitterness and depth. The dose is calibrated to stay in the background, never to dominate the chocolate.
Illanka chocolate
A single-origin Valrhona couverture chosen for its fruity notes and long finish, answering the coffee without duplicating it.
Hazelnut
Roasted Piedmont hazelnuts add crunch and a rounded richness that softens the whole.
Beneath those three notes, organic spelt flour remains the common thread running through every Opaleia creation.
The story
What we set out to createwith Mokao
Coffee and chocolate are natural partners on paper. In a biscuit, the balance is more delicate: coffee can quickly become dry and bitter, while chocolate can turn overly sweet. Mokao grew out of repeated trials to keep both at the same level, with neither taking over.
The choice of chocolate resolved that tension. Illanka is a single-origin Valrhona couverture with fruitier notes and a longer finish than a conventional dark chocolate. Where an intensely cocoa-driven chocolate would compete with the coffee’s bitterness, Illanka answers it.
The flour is what makes this an Opaleia cookie. Organic einkorn has a clear, almost rustic cereal character that standard wheat flour does not. It bridges the roasted coffee and toasted hazelnut notes, while giving the cookie enough texture to remain present behind the inclusions.
A cookie to enjoy slowly, rather than one that disappears without notice.
Like every creation from the Maison, Mokao is made by hand by Carole in small batches. From weighing the flours to packing each biscuit, the same hand follows every step.
Tasting notes
Three clear momentson the palate
A distinct progression from coffee to hazelnut.
Opening
Coffee arrives first, dry and aromatic, without excessive bitterness.
Heart
Illanka chocolate follows with its fruity notes and melting texture.
Finish
Roasted hazelnut extends the tasting experience and leaves a rounded cereal note.
Balance
Petit épeautre connects the roasted coffee, the fruity chocolate and the rounded hazelnut.
