My Le Cordon Bleu Adventure: The Surprising Profitability of Chocolate Diamonds
My Le Cordon Bleu Adventure: The Surprising Profitability of Chocolate Diamonds
I’ll be honest: When I first stepped into the prestigious Le Cordon Bleu culinary school, I imagined diving straight into complex, show-stopping pastries. So, I was a bit disappointed to start with something as seemingly simple as “Chocolate Diamonds” cookies. Yet, sometimes the simplest recipes can teach you the biggest lessons.
As it turned out, these cookies weren’t just easy—they were incredibly delicious. What surprised me even more was how popular they are with almost everyone who tastes them, which makes them a very profitable product for bakeries and pastry shops. Who knew that diamonds could be baked so easily?
My Take on Chocolate Diamonds
Despite my initial reservations, these cookies turned out to be a perfect introduction. The recipe forced me to pay attention to important pastry fundamentals: proper creaming of butter and sugar, careful incorporation of dry ingredients, and precise slicing before baking. It’s in these small details that the magic of pastry really shines.
The cookies have a rich, chocolatey taste with a delicate, crumbly texture. Rolling the chilled dough in sugar before slicing creates a beautiful, sparkling edge—like tiny edible jewels. They’re a treat for both the eyes and the taste buds!
Chocolate Diamonds Recipe & Method
Ingredients
180 g soft butter
80 g icing sugar
3 g salt
10 g egg yolks
3 g vanilla paste
30 g sifted cornstarch
12 g cocoa powder
190 g flour
20 g chocolate chips
Method
Cream the butter, sugar, and salt: In a mixing bowl, combine soft butter, icing sugar, and salt until smooth and well-blended.
Add egg yolks & vanilla: Stir in the egg yolks and vanilla paste, and add to the first mix.
Incorporate cornstarch & cocoa: Sift the cornstarch and cocoa powder together, then add to the egg & butter mixture.
Add flour & chocolate chips: Finally, sift in the flour and mix just until combined. Fold in the chocolate chips for extra bursts of chocolate.
Shape & chill: Roll the dough into a log about 5–6 cm in diameter. Wrap it up and let it rest in the fridge until it’s firm.
Egg wash & sugar: Once chilled, brush the log with egg wash and roll it in granulated sugar to create that crunchy, diamond-like sparkle.
Slice & bake: Cut the log into 1.5 cm-thick disks, arrange them on a baking sheet lined with parchment, and bake at 155°C (around 311°F) for 12 minutes.
Why They’re Worth Making (and Selling)
Universal Appeal: Everyone loves these cookies—chocolate lovers, casual snackers, and even those who usually prefer less sweet desserts.
Simple Yet Sophisticated: The sparkling sugar coating gives them a professional, elegant finish without too much fuss.
Cost-Effective: With relatively few ingredients and a straightforward method, these cookies yield great returns.
Perfect for Gifting & Events: Their jewel-like appearance makes them ideal for holiday cookie boxes, party favors, or café counters.
Reflections & Next Steps
Even though I was slightly disappointed to start my Le Cordon Bleu journey with something so uncomplicated, Chocolate Diamonds quickly became a beloved (and surprisingly profitable) staple. I’ve come to appreciate the elegance in simplicity and the value of a recipe that consistently delights customers.
If you’re new to baking, this recipe is a fantastic place to begin. And if you’re more experienced, try them for a quick, crowd-pleasing addition to your repertoire. Either way, you’ll end up with a batch of delicious cookies that shine like the little diamonds they are.
Sergio Boulanger, Art Bakery & Gourmet. Spain.