The Essence of Chocolate: Brown Dough
The Essence of Chocolate: Brown Dough
The Essence of Chocolate: Brown Dough
Brown Dough
1 cup + 2 T flour
1 t salt
Red Dough
Filling
To make the filling, bring the heavy cream to a boil. Remove from heat and add the white chocolate. Wait 1 minute, then whisk the chocolate
and cream together until even. Then set it aside to let it thicken for 6 hours at room temperature or for less time in the fridge.( Untuk
First for the brown colored dough, mix the flour, cocoa powder,sugar, baking soda, and salt together. Add the butter and incorporate it into
the dry ingredients until it comes together as a dough. Gather it in a ball, wrap it in plastic wrap, and refrigerate it for 10 minutes.( Terlebih
mixing just until no more red streaks remain. Gather the dough and refrigerate for 10 minutes.(
Take some of the brown dough and make it into a rectangular prism so that the short sides measure 1 1/4 x 3/4" and place it so the longer
edge (1 1/4") is parallel with your table. Next take a red piece of dough and make a rectangular prism with 3/4 x 1/2" short sides. Center this
red rectangular strip on top of your first brown one with the longer edge (3/4") touching the brown dough.
Then make two narrow rectangular prisms with the brown dough with the short sides measuring 3/4 x 1/4". Place them on both sides of the
red rectangular piece of dough with the shorter edge (1/4") touching the brown base. Finally, make another brown rectangular prism with the
short side measuring 3/4 x 1/4". Place that prism on top of the red prism and between the other two narrow brown prisms.
Now smooth away the lines between the dough pieces and round the corners of your large rectangular prism. I find it easier to repeat this
whole process multiple times with all of the dough to ensure that the shape of the mouth doesn't get distorted by working with too much
dough at once. Once finished, wrap the shaped dough in plastic wrap and refrigerate till firm, around 30 minutes.(
When ready to bake, preheat the oven to 350°F. Take the dough out from the fridge and slice it into 1/8-inch pieces, placing them onto
parchment lined baking sheets. Bake them for 12 minutes. Let them cool on the sheets for 5 minutes, then transfer them to a cooling
Once the cookies are totally cool, they can be filled. First pair up all your cookies by size. Only one cookie in each pair will need to be
decorated (since the other cookie will be the bottom of the sandwich). Place the white chocolate ganache in a piping bag. Take one cookie
from a pair and pipe a bit of filling in the center. Place the other cookie on top and carefully press the cookies together to spread out the filling
to the edges. Repeat with the rest of the cookies.( Sebaik sahaja biskut-biskut betul-betul dingin, mereka dapat diisi.Pasangan
biskut bersama merebakkan keluar inti bagi tepi.Mengulangi dengan yang lain biskut-biskut.)
bittersweet chocolate
toothpicks
Melt the bittersweet chocolate. Add a little bit of black food coloring and mix till evenly blended. Take a toothpick and dot on eyes on the
cookies. Next, melt some white chocolate. Trace the top and bottom edge of the red mouth on the cookie with the white chocolate. Then make
four teeth on the top edge and four teeth on the bottom edge of the cookie. Repeat with the rest of the cookies. Serve immediately, or if not,
keep refrigerated so the cookies stay crisp and let return to room temperature when ready to serve.( Cairkan coklat
dan empat gigi pada sisi bawah biskut. Mengulangidengan yang lain biskut-biskut. Hidangkan segera, atau