Reduced Sugar & Gluten Free Alfajors
Makes: 16 Yield
Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.
Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decadent dark chocolate.
Shelf life:
7 days
Between 16°C - 18°C
Containing: 3 Components
Demonstration video<span>Reduced Sugar & Gluten Free Alfajors</span>

Gluten Free Brownie

Ingredients: Gluten Free Brownie

  • 10.6 oz
    Butter softened
  • 4.2 oz
    Maltitol Powder
  • 8.6 oz
    Callebaut MALCHOC-D
  • 8.5 oz
    Eggs, whole
  • 4.2 oz
    Dark brown sugar
  • 2.3 oz
    Rice flour
  • 2.3 oz
    tapioca flour
  • 0.7 oz
    Callebaut Cocoa powder

Preparation: Gluten Free Brownie

  1. Mix the butter and the maltitol in a food processor.
  2. Mix the eggs and the dark brown sugar, and place the mixture into the food processor.
  3. Add the melted chocolate – around 32-33°C (90-91°F).
  4. Mix the tapioca flour, rice flour and cocoa powder. Sift them into the food processor and mix again until all the ingredients are well combined.
  5. Pour 400 g (14 oz) into each of the frames and use an offset spatula to make sure the preparation is spread out evenly into the molds.
  6. Bake at 160°C (320°F) for 8 minutes. Once baked, let cool down and unmold.
  7. Measure squares of 5 cm (1.97”) and use a bicycle cutter to draw lines directly onto the brownies.
  8. Use a knife to cut the brownies into 5 cm (1.97”) squares following these same lines.
  9. Finally, separate all the squares, place them onto a metal tray lined with a silicone mat and leave at 18-20°C (64-68°F)

View tools

  • Whisk
  • Knife
  • Thermometer
  • Bowls
  • Offset spatula
  • Mixing bowl
  • Scale
  • Ruler
  • Silicone mat
  • Sifter
  • Metal Trays
  • Food processor
  • Bicycle (5 or 6-wheel cutter)
  • Spatula
  • 20 cm x 20 cm x 2 cm (7.9” X 7.9” X0.8”) frame

Dark Chocolate Ganache

Ingredients: Dark Chocolate Ganache

  • 10.6 oz
    Heavy cream 35% fat
  • 2.1 oz
    sorbitol powder
  • 1.1 lb
    Callebaut MALCHOC-D
  • 2.1 oz
    butter, clarified

Preparation: Dark Chocolate Ganache

  1. Heat the butter, the sorbitol and the cream to 40°C (104°F).
  2. Transfer the chocolate that has been previously melted to 35°C (95°F) into a tall recipient, pour the warm cream onto it and emulsify using an immersion blender.
  3. Let the ganache crystallize at 18-20°C (64-68°F) until it reaches a pipeable consistency.

View tools

  • Cooktop
  • Saucepan
  • Tall recipient
  • Thermometer
  • Immersion blender
  • Microwave
  • Bowls
  • Spatula


Ingredients: Assembly

  • As needed
    Callebaut MALCHOC-D
  • As needed
    American almond granulated blanched almonds

Preparation: Assembly

  1. Once the ganache has crystallized, transfer it into a piping bag, cut a small opening in the tip and pipe 3-4 mm (0.12-0.16”) of ganache onto half of the brownies. Cover the surface completely.
  2. Place the second half of the brownie on the ganache and press gently onto it to make sure the filling is evenly spread out between the two brownies.
  3. Then, use a dipping fork to dip the alfajores in pre-crystallized dark chocolate. Remove the excess chocolate using a spatula, cover one side with the almonds and delicately place the alfajores onto a plastic sheet.
  4. Let them crystallize fully at 18-20°C (64-68°F).

View tools

  • Metal Tray
  • Piping Bag
  • Scissors
  • Gloves
  • Mixing bowl
  • Dipping fork
  • Plastic Sheets
  • Spatula

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