Chocolate Soil


  • Sugar 200 g 7.05 oz 26.32%
  • Almond flour 200 g 7.05 oz 26.32%
  • All-purpose flour 120 g 4.23 oz 15.79%
  • Cocoa powder 88 g 3.10 oz 11.58%
  • Butter, melted but cool 140 g 4.94 oz 18.42%
  • Salt 12 g 0.42 oz 1.58%


  1. Preheat a convection oven to 160° C/320° F
  2. Mix all of the ingredients in a mixer bowl using the paddle attachment until you obtain a homogenous mix and spread onto a sheet pan lined with a nonstick rubber mat in an even layer.
  3. Bake for 15 minutes or until aromatic (you can’t tell by its color because it is already brown); you may also be able to tell by tasting it. Spoon a small amount out and cool it down; it should taste like a baked almond cookie).
  4. Cool down at room temperature. Reserve in an airtight container in the refrigerator for up to 1 week, or freeze for up to 1 month.