SPLITCUITS
The secret recipe is now yours to share. Stoichemaan proudly presents Splitcuits. Make them. Split them. Share them.
Part I — The Sour Vanilla Wafer
A crisp, pale whisper with a quiet bite.
Blend finely sifted flour with sugar and a pinch of salt. Fold in egg whites and melted butter until smooth. Add vanilla essence — but here’s the twist — stir in a delicate dash of citric acid for a sour kiss. Spread thin, bake gently until golden but not bold. Let cool until snap-ready.
Part II — The Chocolate Licorice Wafer
Dark. Dense. Defiant.
Melt bittersweet chocolate, fold into a batter of flour, sugar, and egg whites. Introduce black molasses and a touch of anise extract for the faintest licorice pull. The texture should be less airy, more structured. Spread thin, bake until matte and just firm. Allow to cool in silence.
To assemble:
Layer each with Stoichemaan’s signature bonding cream (optional) or enjoy them naked — snapping, sharing, splitting as intended.
SOUR VANILLA WAFER (Half 1)
80g all-purpose flour (sifted fine, like powdered silk)
100g caster sugar
2 large egg whites
60g unsalted butter (melted and cooled)
1 tsp pure vanilla extract
1/2 tsp citric acid (for the signature sour kiss)
Pinch of salt
CHOCOLATE LICORICE WAFER (Half 2)
75g all-purpose flour
90g caster sugar
2 large egg whites
50g unsalted butter (melted)
60g dark chocolate (melted)
1 tbsp blackstrap molasses
1/2 tsp anise extract (for the licorice whisper)
Pinch of salt
OPTIONAL (for assembly)
Stoichemaan Bonding Cream (or your own vanilla or chocolate ganache — for those who desire union)