Saturday, January 4, 2014

How to Make 5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat) - Video Recipe

Shiroi Koibito (白い恋人), literally means "White Lovers", also called Chocolat Blanc et Langue de Chat, is the best and well-known souvenir sweet from Hokkaido which consists of two thin butter cookies and a layer of white chocolate in between.

Langue de Chat is "cat's tongue-shaped thin cookies". I don't know why Shiroi Koibito is square-shaped… Anyways, it is very popular! haha

5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat)

Difficulty: Easy
Time: 1 hour
Number of servings: 30 cookies

100g (3.5oz.) butter *salted is ok
100g cake flour *all purpose flour is ok
1 egg
60g (2.1oz.) granulated sugar
240g (8.5oz.) white chocolate

1. Draw about an inch and a half squares (leaving about an inch between) on a piece of paper.
2. Melt butter in a microwave (in a microwavable dish) and cream it in a bowl. Add granulated sugar, egg, and cake flour (sift), in order and mix well. *Yes, you can add vanilla extract to taste.
3. Preheat the oven to 180C (356F).
4. Transfer the batter to a pastry bag and snip off the end. Line a baking sheet with parchment paper, place the template under the parchment paper. Pipe out the batter in the squares (the batter will spread a little, so keep it smaller). Then remove the template. *You can bake 60 thin cookies.
5. Bake at 180C (356F) for 8-10 minutes. Let the cookies cool completely on the baking sheet.
6. Melt 120g (4.2oz.) white chocolate over a double boiler, line 6-inch square pan with plastic wrap (or use aluminium foil! I heard it is much easier and you may not need a square pan), then pour in the chocolate and spread evenly. Place it in the freezer to harden up a little bit. Cut it into 16 squares. *You can make 16 thin chocolates using a 6-inch square pan, so repeat the step to make 32 chocolates.
7. While the chocolate is soft, place it between two cookies. Place the cookies in the freezer to harden up completely.

You'd better keep the cookies in the fridge in summer.
You can store at the room temperature in winter, of course.


FYI: This online shop says "OK! overseas shipping" but I am not sure… sorry.

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  1. these sound like amazing cookies. i love white chocolate!

  2. I've cooked this! It's on my blog here:
    so yummy!!! thank you for your great recipe^o^

  3. Hi Ochi!
    Can I just pipe/spread melted chocolate onto the biscuits? Or is it better to use freezed chocolate?
    And, what is granulated sugar?

    Hope you don't mind my questions!

  4. yes you can spread chocolate~ i didn't do that because i wanted to recreate shiroi koibito :)

    granulated sugar, you can search on wikipedia~ they have better answer than me ;) hehe

  5. Hi ochikeron,
    I am a novice at baking. I tried following your recipe but it didn't turn out like the video. Can I check should I use all melted butter or softened butter for creaming? Thanks!

  6. not completed melted hot, as you can see in my video :)

  7. Hi ochikeron~
    I've just tried your recipie and they turned out amazing! Shiroi koibito is one of my favourite cookies from Japan and I've attempted to re create then myself a couple of times, but the langue de chat recipies I used always turned out 'soft'. But your recipie was really easy to follow and the cookies turned out just the way it should be! So thank you so much for sharing~ ^ ^

  8. great to hear that! thank you :)

  9. Could you tell me more detail about baking option like upper or down heat, turn on the fan or not ?
    Thank you for your kind

  10. wow! your oven sounds like having many options! maybe you should better ask the manufacturer since i have no idea how it works...

  11. Omg, this is going to be my weekend project! Thank u so much for posting! ! ;)

  12. These are so good! I cant wait!

  13. I am so excited to try this! These are my absolute favorite cookie from Japan

  14. Which oven brand you use ?

  15. I like this idea, they remind me of a similar cookie we have here (USA). Dark chocolate, and dark chocolate mint work wonderfully with this type of cookie. Going to try them out soon, perhaps this weekend.

  16. Thank you for your recipe! I just tried, it's so easy and delicious. I switched the white chocolate to pre-made chocolate frosting. And it works. :-)
    This is how my cookies look like ,
    Please share more good recipes !! Happy cooking :-)

  17. Tried your recipe but but my cookies didn't turn out to be the crisp kind like the real shiroi koibito. They were more like the normal butter cookies. Also, my white chocolate hardens if I put the cookies in the fridge, 7nlike the real deal that remains soft even if u refrigerate it. Any idea why it turned out so?

    1. If you mix just a little bit of heavy cream with the chocolate to make a really thick ganache, it'll stay soft even when cold


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