Author of Ed Engoron’s Choclatique, Running Press, 2011
I like to think of these as richly dark and delightfully crisp chocolate crackers, but with a nice firm spicy finish at the end—a rather delightful surprise and satisfying little burn on the back of your tongue. It’s the kind of heat that will get your attention and perk up your taste buds.
Spice and chocolate is no new thing. Actually, it’s the perfect marriage of flavors and that’s the way it all started when Montezuma had is cocoa beans blended with cinnamon and chili and frothed into a royal drink.
So it’s clear that chocolate and spice combinations aren’t anything new, and the appeal is widespread; they’re more than just your average chocolate treat. With these cookies, we take advantage of the unique smoky notes and robust flavors of the chipotle chili, and the smoked jalapeño pepper, which balance the dark chocolate perfectly in a truly unique and decadent treat.
These crackers can be eating on many occasions. I like to eat these with a salad or soup, with a cup of coffee, hot chocolate or even with a very cold glass of milk.
Prep Time: 30 minutes
Freeze Time: 30 minutes
Bake Time: 8 to 10 minutes
Cool Time: 10 minutes
Ready In: 1 hour 10 minutes
Yield: 25 to 30 Crackers
1 3/4 cup all-purpose flour
1/2 cup Choclatique Rouge Unsweetened Cocoa Powder
2 tablespoons Choclatique Black Onyx Unsweetened Cocoa Powder
1 teaspoons sharp paprika
1 teaspoons chipotle chili pepper
1 teaspoon sea salt
3/4 cup (12 tablespoons) softened unsalted butter
1/3 cup confectioners’ sugar, sifted
1/3 cup granulated sugar
2 large egg whites
1 teaspoon pure vanilla extract
1/2 cup finely ground toasted blanched almonds
- Sift the flour, cocoa powders, paprika, chipotle chili pepper and salt together in a medium-sized mixing bowl and set aside.
- In a large mixing bowl, cream the butter with an electric mixer on medium speed for about 2 minutes. Add both sugars and beat for 2 more minutes.
- Reduce to low speed, add the egg whites, vanilla extract and beat 1 minute longer. The egg whites will separate in the batter, but the dough will begin to come together when the flour mixture is added.
- Add the flour mixture and mix just until it is absorbed into the dough. Stir in the ground almonds with a spatula or wooden spoon.
- Turn the dough out onto your work surface. It should be smooth and soft. Divide it in half, and shape each half into a disk. Place a disk between two sheets of wax paper or plastic food film and roll it out to a 1/8-inch thickness. Repeat with remaining disk of dough.
- Freeze the rolled-out dough for at least 30 minutes.
- With a rack positioned in the center of your oven, preheat the oven to 350º F.
- Line two baking sheets with parchment or silicone baking mats.
- Working with half the dough at a time, use a 2-inch biscuit cutter or cookie cutter to cut as many crackers as you can save the scraps of dough to be rerolled later.
- Place the cut cracker dough about an inch apart on one of the prepared baking sheets.
- Bake 10 to 12 minutes, rotating the baking sheet at the halfway point. Remove from the oven and cool for 5 minutes. Transfer the baked crackers to a wire rack and cool to room temperature.
- Repeat with remaining dough, using cooled baking sheet.
- Combine the scraps of dough, shape into a disk, roll and freeze for about 15 minutes. Cut and bake as above.