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If there was one book that really stimulated in me the curiosity of trying new recipes and experiment this was definitely the Cioccolato book from Slow Food. Sorry, not on sale anymore. It was released some 5 years ago as an attachment to an Italian journal, Il Corriere della Sera. It was the first volume of a series of 25, all featuring one ingredient and containing some 180 recipes based on that ingredient. So, in this book, which I still treasure, there was basically everything you can make with chocolate, from the most traditional Italian dessert, expanding to world recipes.
Now. Do you remember in the About us the funny story about me cooking chestnut honey biscuits, and Desirée enjoying them dipped in CocaCola? It wasn’t a joke. It really did happen. The recipe is from this book, just little bit personalized by me: mainly I added the honey, which I find gives a marvelous after-taste and goes perfectly with the dark chocolate.
I personally enjoy this funny looking biscuits with milk, but I’m sure someone (hint: it’s a female author of this blog and it’s not me) would disagree!
What makes this little treats interesting is the final step: rolling them over icing sugar. Once baked it creates a fine coating (that makes them look like stones, even though they’re actually very soft!) and taste, little bit caramelized.
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Now I stop to talk and leave you to the recipe. Let us know if you tried to make them and especially in what you dipped them! 😉
Yum
- 100 g dark chocolate
- 50 g butter
- 40 g caster sugar
- 2 tablespoon chestnut honey
- 1 egg
- 1 teaspoon vanilla sugar
- 110 g flour
- 15 g unsweetened cocoa powder
- 35 g icing sugar
- Pinch of baking powder
- Pinch of salt
- Melt the chocolate with the butter at a very low heater.
- When ready, add caster sugar and mix.
- Add the egg, the honey and the vanilla sugar to the mixture.
- In another bowl, sieve flour, cocoa powder, baking powder and salt.
- Add the dry ingredients to the dough and mix well.
- Prepare small balls of dough (a teaspoon big) and roll them in icing sugar.
- Put some baking paper on a baking tray and place the raw biscuits some cm far from each other.
- Bake at 160°C for 20 minutes.
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Bespoke Traveler
Beautifully presented. We can always get behind anything made out of chocolate. Looking forward to trying the recipe.
Thais K.
Thank you so much! Nice to have you here and let us know if you try to make the biscuits and how they turn out!