Good Recipes for Chocolate-Covered Biscuits From Scratch? Good Questions

Q: I'm looking for a recipe for chocolate-covered biscuits like the Choco-Leibniz cookies pictured, which are rather hard butter biscuits covered with dark chocolate. Most recipes I've found are for chocolate cookies or dip packaged Marie biscuits in chocolate, neither of which is what I'm looking for.

Can your readers help?

Sent by Jasmine

Editor: Readers, do you have any recipes for chocolate covered biscuits that don't call for packaged cookies?

Next question?

Related: LU Pim's Pear Cookies: Ode to a Hard to Find Favorite

(Image: Bahlsen Choco Leibniz)

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SPONSORED POST: Recipe: Dessert Flammekueche Tart with Dried Plums, Dark Chocolate, and Crme Frache Recipes from The Kitchn

They say there is no such thing as a new recipe, but I have to strongly disagree. Recipes are constantly evolving as they pass through generations, across cultures, and even amongst family and friends. And with the sprawling reach of the internet, anyone can now access (and change!) the flavors of the world, and all from the comfort of their own kitchen.

I have been lucky enough to travel throughout my life, and while I've been to plenty of cool spots, there are still countless other places that I'm dying to go. Cooking brings exotic destinations to me for those times when life keeps me close to home. So when I'm desperately longing for Italy, a from-scratch rag over fresh papardelle means I am never more than a plateful away. And when I'm craving the tastes of Taiwan? Fluffy pork baozi brings all the best memories back.

While I love recreating meals from the countries I have been, it's even more fun to learn about the foods of the countries I have yet to go. I first discovered the incredible flammekeuche, for instance, by reading about it here on The Kitchn. It's a famous Alsatian dish consisting of a thin pizza-like dough topped with crme frache, sliced onions, and smoky lardons, and baked until bubbly in a wood-burning oven. What can I say, it was love at first bite.

Feeling quite inspired, I channeled the flammekeuche concept into dessert form. Instead of using the more traditional pizza dough (which would also work), I subbed in buttery puff pastry for both flavor and ease. I smothered the flaky crust with barely-sweetened crme frache and topped it with a scattering of dried plums. Dark chocolate infused with a hint of sea salt gilded the lily, in this case Lindt EXCELLENCE A Touch of Sea Salt, and a final drizzle of honey married it together. And there you go a delicious, and new, recipe was born!

Thank you to our sponsor for this recipe, Lindt EXCELLENCE premium chocolate we use regularly!

Dessert Flammekueche with Dried Plums, Dark Chocolate, and Crme Frache

Serves 10 to 12

1 sheet puff pastry
3/4 cup crme frache (sour cream can be substituted)
1 1/2 tablespoons powdered sugar
3/4 teaspoon pure vanilla extract
1 cup dried plums (dried cherries or dates would be nice, too), quartered
3 1/2 ounces dark chocolate with sea salt, such as Lindt EXCELLENCE A Touch of Sea Salt dark chocolate bar
Warm honey, to serve

Preheat oven to 400F. Remove the sheet of puff pastry from the freezer and allow to thaw at room temperature for 30 minutes.

Unfold the puff pastry and slice in half lengthwise into 2 rectangular sheets. Transfer the sheets to a parchment paper-lined baking pan. Prick the pastries all over with a fork and refrigerate until firm, about 5 minutes. Top the pastries with another sheet of parchment paper and then cover with a second baking pan (to keep the pastries from puffing while cooking). Bake for 25 to 30 minutes, until golden brown and flaky. Move the cooked pastries to a wire rack and allow to cool.

In a small bowl, whisk the crme frache, powdered sugar, and vanilla extract until combined and spread over the two cooled puff pastries. Scatter the dried plums over the crme frache mixture, followed by the chocolate. Drizzle with honey and slice crosswise into large triangles before serving.

Sponsored by Lindt EXCELLENCE.
The world's most exceptionally-crafted premium chocolate.

(Images: Nealey Dozier)

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Because We Can! 5 Ways to Eat Chocolate for Breakfast

I'm not sure if it's the family obligations or the frenzied pace that starts to settle in this time of the year, but I find myself reacting by grabbing onto any little thing I have control over. One such example is eating whatever I please for breakfast, occasionally chocolate.

Now I know that chocolate isn't the 1 health choice for a nutritious morning meal, but there are subtle ways to work it in so that it doesn't feel quite as egregious, ways that seem to make me pretty happy lately and ways that I think you might enjoy every now and again, too.

1. The Classic: When you hear "chocolate" and "breakfast" in the same line, you likely think of Nutella. And why not? This spreadable chocolate hazelnut delicacy is wonderful spread on toast or bits of baguette, but I do shy away from the hydrogenated oils and fillers, much preferring a homemade version relying on dark chocolate. This makes for a special treat when friends come over for a weekend brunch or when you need a little pick-me up on hump Wednesday.

2. The Renegade: Maybe you just go full-on chocolate in the morning without trying to work it into a natural morning meal. In this case, small squares of a chocoalte bar nestled in between a little butter on a crusty baguette can be quite wonderful. As can chocolate breakfast sandwiches. It's the overt, nothing-to-hide choice which, truthfully, can be refreshing at times.

3. The Sneak: Much the opposite of The Renegade, sneaky morning folks feel better about eating a bit of chocolate if it's folded subtly into their pancakes, muffins or scones. It seems more like a natural fit, more like they belong this way. Delicious all the same.

4. The Baker: When you spend a great deal of time making doughs for quick breads and muffins, you start to come across innovative flavor combinations that would accomodate chocolate nicely. Raspberry and Dark Chocolate Muffins? Sure. Roasted Pear and Chocolate Chunk Scones? Yes, please.

5. The Barista: Drinking your chocolate in the morning can be a big treat in the fall and winter. This might look like a delicious, rich hot chocolate or a decadent mocha spiked with strong espresso. Not for everyday, sure, but a nice way to celebrate a work week well fought.

How do you work chocolate into your breakfast?

Related: Chocolate for Breakfast: Inviting or Overindulgent?

(Images: How Sweet it Is)

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Sweet Twist on a Classic: Dark Chocolate & Coconut Popovers

Whoa. Whoa. Just when I thought my love for those eggy, airy little bread puffs popovers couldn't grow any deeper, along comes a dark chocolate chocolate version.

This recipe is from Susan, who blogs at Doughmesstic. We know Susan from way back when; she was a winner in our long-ago pie contest of 2008! (See her winning entry here.)

This popover idea is equally brilliant and deserving of awards. Popovers are so simple and old-fashioned just an eggy batter that's cooked quick and hot in the oven, resulting in a dramatically puffed and airy interior, and a crisp, golden, chewy exterior. (They're pretty perfect with soup, I have to say.)

But Susan takes this savory bread beyond its origins, by adding coconut flour to the popovers and tucking a few squares of dark chocolate inside as they bake. Could this be the Americana answer to the French chocolate croissant? I think it just may.

Get the recipe: Coconut and Dark Chocolate Popovers at Doughmesstic

See another recipe from Susan: Candy Apple Pie

(Image: Susan of Doughmesstic)

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Simple Fish Stew & Dark Chocolate Espresso Scones Delicious Links

Ginger grapefruit curd, skillet salsa verde chicken, and more in today's Delicious Links.

Today's Delicious Links

Simple Fish Stew - Stonesoup.

Ginger Grapefruit Curd - Vanillyn.

Dark Chocolate Espresso Scones - Scientifically Sweet.

One-Skillet Salsa Verde Chicken with Corn - Coupon Clipping Cook.

Do you have a delicious link to share?
Send us a link here!

Previous Delicious Links

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Belgian Chocolate: Why So Darn Good?

I go through phases. I used to be a decidedly dark chocolate gal, but these days I flirt with the milk chocolate side of things as well. In the winter, a cup of hot chocolate is often dessert and in the summer, a few squares of a Ritter bar does the trick. It's certainly not news to you that some chocolate is much better than others, but why is this so? I decided to look at the ultimate favorite, Belgian chocolate, to see what sets it apart.

I actually visited the town of Bruges in Belgium a few years back on a day trip from Paris. The town is known for its lace and chocolate, and the day morphed into a chocolate-hopping tour through town. I didn't know why, but it was most certainly confirmed: this was some of the best chocolate I'd ever had. The reasons for this aren't necessarily cut and dried, but a few certainly stand out.

1. Small Shops & Handmade: So much of the chocolate sold today is mass produced in large factories, and so many of the small Belgian chocolates you'll find in candy shops and food boutiques are still very much made the old-fashioned way, in small dedicated shops, by hand. This makes a difference (and explains the cost, too).

2. A Different Process: In 1912 Jean Neuhaus created a new chocolate process using couverture (or chocolate disks or small chunks) that he'd melt down to form special bon bons containing a variety of fruits, nuts, and creams. Quite a few Belgian chocolatiers today are still known for these special chocolates. Many companies make chocolate this way, but they have to reheat their couverture after it's shipped while many Belgium shops either make their own or acquire it from small chocolate factories close by. So close by, in fact, that they often receive it still warm so they don't have to reheat it, leaving the base of the confections in better condition and retaining more of its pure chocolate taste.

3. A Cultural Tradition: There's something to be said about being surrounded by something in your city or town. In some Belgian towns, there are numerous chocolate shops and stories of which is older. In my experience, folks in town are very willing to talk with you about their traditions and processes. Families pass down recipes to one another; it's almost in the air. Quality is so often more inherent in something with a strong, ingrained tradition and a cultural background. I do think that's the case here.

What's your favorite chocolate? Does it come from Belgium? Or somewhere else?

Related: Luxury Belgian Chocolate: Chocolate Meets Wine

(Image: Dana Velden)

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