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Topic: Chocolate-Dipped Chocolate and Orange Biscotti  (Read 375 times)
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Margaret van Velthuyzen
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« on: September 09, 2014 12:08:21 AM »


Couverture chocolate usually has at least 35% cocoa fat (solids?), which is why recipes often call for it when they want a shiny coating (think hand-made chocolates and glossy ganaches). I happen to have a bag of Callebut (Finest Belgian Chocolate) chocolate chips that is 58% Dark Couverture, just sitting in my kitchen cupboards, waiting for the right recipe.


Or a midnight snack craving. Because all that yummy cocoa butter makes for a melt-in-your-mouth chocolate hit! I kid you not, I snack on it at midnight. Or 1 am. Even 2 am, in the throes of insomniac hunger pangs. Anyway, I have a bag of this yummy stuff, so I must use it before it goes stale (sacrilege, heresy, etc., etc.).  

I write more about how I got the chocolate on my blog in the following post: http://goo.gl/W8bb8h

The recipe, my chocolate fiend friends:

Chocolate-Dipped Orange and Almond Biscotti


   1 c. flour
    c. sugar
    tsp. baking soda
    tsp. baking powder
    tsp. salt
   1 tbsp. oil
    c. chopped almonds
   zest of one orange
   1 egg
   1 egg white
    c. semi-sweet couverature chocolate
   1/3 c. sliced almonds

Mix flour, sugar, salt, baking soda, and baking powder together. Add oil, egg, and egg white, and mix in mixer or by hand. Add in zest, oil, and roughly chopped almonds. Mix together and form into log shape on a greased baking sheet. Bake in 350 degree oven for 20 minutes. Take out and let cool. When cool, slice into biscotti shaped cookies. Bake for 10 minute in 350 degree oven, lying cookies on one side. Turn cookies to other size and bake for another 10 minutes. Let cool. Dip cooled cookies lengthwise in tempered couverature chocolate and sliced almonds. Let chocolate harden. Devour with expresso and live la dolce vita!





How to Temper Chocolate: Heat water until boiling in a small pot. Place metal bowl over boiling water and place half of chocolate inside. Let melt and stir. Remove from heat. Seed chocolate by dropping the remaining bits of chocolate into bowl. Stir until chocolate is melted. Be very careful not to let any water get into chocolate during this process, as it will seize and become clumpy and icky.



These biscotti turned out pretty well! I think the recipe can easily be doubled. It does make for a very crumbly biscotti, which I think is more authentic. Other recipes will make a smooth dough, but, eh, I like the rustic look! The roughly chopped almonds really add to that.



The recipe doesnt make a big batch, and the DH *may* have helped himself to some in between the bakings and sans chocolate, as he doesnt like chocolate. I cant believe it either, but I dont complain, becausemore for me!
« Last Edit: September 09, 2014 07:06:15 AM by HSG - Reason: Modified to comply with Craftster rules. » THIS ROCKS   Logged

I'm blogging at www.approachingfood.com and tweeting @approachingfood. I also post on instructables.com!
HSG
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Oy Vey!
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« Reply #1 on: September 09, 2014 09:20:48 AM »

Thank you for sharing the recipe. These look delish Smiley
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yoopidou
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« Reply #2 on: September 09, 2014 10:35:47 PM »

That looks delicious!
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kaz814
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« Reply #3 on: September 14, 2014 09:33:03 AM »

Oooh, so yummy!
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