The chocolate biscotti from 9th Street Bakery in Durham, North Carolina, is light and delicious. Here is a decadently rich version of chocolate biscotti in case you are not able to make it to 9th Street Bakery.
This chocolate-covered, chocolate, chocolate chip biscotti recipe is quite the opposite--chocolate dough speckled with chocolate chips then covered in a generous coating of Dove dark chocolate. There is also a small helping of chopped walnuts.
INGREDIENTS/DIRECTIONS
DOUGH
Set 1
1 ¾ c. all purpose flour
1/3 c. unsweetened cocoa powder
2 t. baking powder
Set 2
1/3 c. butter
2/3 c. sugar
Set 3
2 eggs
1 ½ t. vanilla
Set 4
¾ c. semisweet chocolate chips
¼ c. chopped walnuts
Set 5
1 lb. semisweet Dove chocolate, chopped
Tools--medium bowl, large bowl, electric beater, large cookie sheet, wire cookie rack
EGG WASH
Set 1
1 beaten egg yolk
1 T. milk
Tools--small bowl, pastry brush
Preheat oven to 375 degrees.
1. Combine flour, cocoa powder and baking powder in medium bowl. Set aside.
2. In large bowl, cream butter and sugar till well mixed. Beat in eggs and vanilla till combined.
3. Add #1 mix to #2. Using your hands, incorporate the mixtures then add in chocolate pieces and walnuts.
4. Divide dough in half.
5. Lightly grease the cookie sheet. Shape each portion into a log, about 9 in. long x 2 in. wide x 1 in. high. On a cookie sheet, arrange logs 4 inches apart.
6. Brush a thin layer of egg wash over each log.
7. Bake logs for 25 minutes. Cool on a cookie sheet for 30 minutes.
8. Cut each log diagonally into 1 centimeter thick slices. Place slices on a cookie sheet and bake in a 325 degrees oven for 15 minutes. Turn the slices over and bake another 15 minutes or more till dry and crisp. Remove and cool on a wire rack.
9. Slowly melt 2/3 of the semi-sweet chocolate till about 95 degrees.* Remove from the source of heat and gently fold in the remaining chocolate, a process called seeding. Cool down until the semi-sweet chocolate reaches 80 degrees. Slowly reheat semi-sweet chocolate back up to 87 degrees. Dip one side half way into chocolate and set on wire rack to dry. Makes about 30 slices.
* Chocolate pieces will retain shape when heated. Be careful not to overheat. See video how-to below.
More info--9th Street Bakery, 136 East Chapel Hill St., Durham, NC 27701 / 919-688-5606 / info@ninthstbakery.com
Local businesses--Durham Performing Arts Center
There are varying methods and temperature ranges by which chocolate is tempered depending on whether it is dark, semi-sweet, milk or white chocolate. Once you find a brand of chocolate and a method of tempering that works for you, stick with it. The following video uses one pound of Dove Dark Chocolate, heated to 118 degrees, seeded to cool to 80 degrees then reheated to 87 degrees. The initial heating in the microwave is for 30 seconds only, then stirred. Subsequent bouts of reheating are at 10 second intervals till the necessary temperature is reached.
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