Savoury Chocolate Biscuits

Incase you missed our chocolate infused supper club with Rococo Chocolates, here’s a tasty recipe (taken from their book – Mastering the Art of Chocolate) for their savoury chocolate biscuits that you can easily make at home.

“Chocolate and cheese may seem unlikely bedfellows, but on reflection they are surprisingly similar, in that they both require fermentation to bring out their complex flavour profiles. The biscuit has a shortbread quality to it; short and crumbly before melting into a sublime combination of buttery dark, salted chocolate with just a hint of heat. Served with mellow cheddar, they are quite simply moreish. Freeze half of the dough if you don’t want to bake all the biscuits at once.”

INGREDIENTS


Makes about 25 biscuits
220g plain flour
1/2 tsp smoked paprika
4 tbsp unsweetened cocoa powder
1 tsp baking powder
60g good quality dark chocolate (70% cocoa solids), grated
2 tbsp of cardamom-infused sugar (caster sugar and a couple of bashed cardamom pods left for 6 weeks in a sealed jar)
Pinch of sea salt
145g chilled unsalted butter, diced
2 medium eggs
35g poppy seeds

METHOD

1. Sift the flour, paprika, cocoa powder and baking powder into a bowl.
2. Stir in the grated chocolate, sugar and salt. Rub in the butter until the mixture resembles breadcrumbs, and then add 1 egg and mix to form a soft dough.
3. Roll the dough into a large sausage, about 5cm thick, on a well-floured surface. Beat the second egg and brush the sausage with a little of it before rolling the log on a tray covered with the poppy seeds. Wrap the log in cling film then transfer to the fridge for an hour to chill.
4. Preheat the oven to 160°⁄gas mark 3. Unwrap the log and, using a sharp knife, slice the log into 4–5mm-thick discs and put the discs, spaced apart, on to a large baking tray lined with non-stick baking paper. Bake for about 15 minutes, but don’t be tempted to overdo them. They will become firm and crumbly when they are cool. Leave to cool on the tray, then store in an airtight container for up to a week.
5. Wrap the biscuits in greaseproof paper with a beautiful hunk of cheddar to make a cracking gift for cheese-lovers.

Photography by James Murphy. Extracted from Rococo: Mastering the Art of Chocolate by Chantal Coady. Published by Weidenfeld & Nicolson.

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