Recipe by Christian Hümbs
Who is Christian Hümbs? Learn more about him and our collaboration in this blog.
For approximately 15 pieces
Preparation time: Approximately 20 minutes
Baking time: Approximately 13 minutes
Ingredients
For the dough:
- 110g flour
- 3g baking powder
- 15g cocoa powder
- 1 pinch of salt
- 1 pinch of grated tonka bean
- 1g ground cinnamon
- 400g Oswaldo 71% Choba Choba chocolate
- 100g pecans
- 100g butter
- 2 eggs
- 100g sugar
- 40g brown sugar
- 20g vanilla sugar
- Scraped seeds from 1 vanilla pod
Also needed: Ice cream scoop
Preparation
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Preheat the oven to 170°C on convection setting and line a baking sheet with parchment paper.
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For the dough, mix the flour with baking powder, cocoa powder, salt, tonka bean, and cinnamon in a bowl. Roughly chop the couverture chocolate and pecans. Melt the butter in a small saucepan, add 200g of couverture chocolate, and stir until smooth and shiny. In a kitchen machine, whisk the eggs with the different sugars and scraped vanilla seeds until the mixture becomes light. Add the chocolate-butter mixture and incorporate it. Quickly fold in the flour mixture. Finally, chop the remaining 200g of couverture chocolate and the pecans, then fold them into the batter.
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Scoop the dough with an ice cream scoop, place the balls on the prepared baking sheet, leaving space between each, and bake in the preheated oven (middle rack) for about 13 minutes. Remove from the oven and let cool on a wire rack.
Would you like to try the recipe at home?
Find the 220g pack of Oswaldo 71% couverture chocolate here. We are excited about the baking result and your feedback on the recipe! Write to us via the form below.
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