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Savoury Chocolate Biscuits from Rococo: Mastering the Art of Chocolate

December 14, 2012

Another cheese-buddy biscuit for you today. I cannot stress how great these are – even if you *think* you don’t like cardamom, try them. They are incredibly moreish on their own, but would be fanstastic with a strong cheddar of a creamy blue cheese. They look so pretty all stacked up, I wish I’d taken a photo like that. Instead you have a pretty rubbish photo – sorry about that. I guess it’s an excuse to make some more?

Chocolate biscuit for cheese

Savoury chocolate biscuit from Rococo: Mastering the Art of Chocolate

As promised earlier in the week, this my second entry to the  “Let’s Make Christmas”  gift swap, organised by Vanessa at Goddess on a Budget. The recipe is from the excellent book, Rococo: Mastering the Art of Chocolate by Chantal Coady, the founder of Rococo.

Savoury Chocolate Biscuits

220g plain flour
1/2 tsp smoked paprika
4 tbsp unsweetened cocoa powder
1 tsp baking powder
60g good quality dark chocolate
(70% cocoa solids), grated
2 tbsp of cardamom-infused sugar  (caster sugar and a couple of  bashed cardamom pods left for 6 weeks in a sealed jar) – or I used  the seeds of 3 pods, ground finely and mixed with the sugar
A pinch of sea salt
145g chilled unsalted butter, diced
2 medium eggs
35g poppy seeds

Sift the flour, paprika, cocoa powder and baking powder into a bowl.
Stir in the grated chocolate, sugar and salt. Rub in the butter until the mixture resembles breadcrumbs, then add 1 egg and mix to form a soft dough.
Roll the dough into a large sausage, about 5cm thick, on a well-floured surface.
Beat the second egg and brush the sausage with a little of it before rolling the log on a tray covered with the poppy seeds. Wrap the log in clingfilm. Transfer the log to the fridge for an hour to chill.
Preheat the oven to 160C/gas mark 3. Unwrap the log and, using a sharp knife, slice the log into 4–5mm-thick discs and put the discs, spaced apart, on to a large baking tray lined with non-stick baking paper.
Bake for about 15 minutes, but don’t be tempted to overdo them. They will become firm and crumbly when they are cool.
Leave to cool on the tray, then store in an airtight container for up to a week.
Wrap the biscuits in greaseproof paper with a beautiful hunk of Cheddar to make a cracking gift for cheese-lovers.
Variation: Chilli-chocolate biscuits
To transform the biscuits into sweet chilli-chocolate biscuits,add 75g of caster sugar and chilli pepper

4 Comments leave one →
  1. December 15, 2012 1:16 pm

    Wow! I love the sound of these… Going to find me some poppy seeds…

  2. December 18, 2012 12:08 am

    I really want to try these, it’s such an interesting flavour combination. I haven’t even written my first post of the event yet and you’re on your second 🙂


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