Cocoa and Hazelnut Polvorón

With the arrival of the holiday season, shortbread cookies “polvorones” once again take center stage on our tables. This classic treat, deeply rooted in Spanish tradition, is known for its delicate, crumbly texture and unmistakable nutty flavor. In this version, the team from Restaurant Disfrutar (Barcelona) invites us to rediscover the shortbread from a modern perspective, blending tradition and technique in a creation that delights with balance and refinement.

The Cocoa and Hazelnut Shortbread we present here preserves the essence of the original recipe but achieves a lighter texture and a deeply aromatic flavor thanks to the combination of cocoa and toasted hazelnuts. The result is an elegant, delicate bite that evokes the spirit of the holidays with a touch of innovation only the Disfrutar chefs could create.

The Technical Key: Maltosec

The invisible protagonist of this recipe is our Maltosec, a texturizer designed to bind fats, such as butters or pralines, allowing you to obtain a dry, moldable, and easily manipulated structure. This property is essential to achieve the crumbly and melt-in-your-mouth texture that characterizes a good polvorón, but with a precision and technical cleanliness that guarantees consistent and professional results.

Collaboration with the Disfrutar Team

This recipe is yet another example of the close collaboration between Sosa Ingredients and the creative team at Disfrutar, who continue to explore new ways of applying culinary science to haute cuisine. Together, we develop tools that turn tradition into innovation.

At the end of the recipe, you’ll find a step-by-step video showing the full process of preparing the Cocoa and Hazelnut Shortbread, as well as an extra technique to make chocolate rocks using the same Maltosec principle.