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 talk more on my blog (www.approachingfood.com) about where I got the chocolate: http://goo.gl/ESYcTN.
Now bring on the Chocolate-Dipped Orange Almond Biscotti!
Step 1: Making the Biscotti
- 1 ½ c. flour
- ½ c. sugar
- 1/4 tsp. baking soda
- ¼ tsp. baking powder
- ¼ tsp. salt
- 1 tbsp. oil
- ½ c. almonds
- zest of one orange
- 1 egg
- 1 egg white
- ¾ 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.
Step 2: Baking the Biscotti
Form dough into log shape on a greased baking sheet. Bake in 350 degree oven for 20 minutes. Take out and let cool. When cool, slice loaf into, well, slices. 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.
Step 3: Temper the Chocolate for Dipping
Tempering the chocolate will make it shinier so let`s do that!
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.
Step 4: Dipping and Finishing the Biscotti
Dip the cooled cookies lengthwise in tempered couverature chocolate and sliced almonds. Let chocolate harden. Devour with expresso and live la dolce vita!
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.
I am sure there are lots of other variations possible! If you make a variation, post in the comments!