Transcontiental Chocolate Biscotti for Chocolate lovers

Don't forget to bake your Stollen!




*Awoooga** Awoooga* *whooot whhhhooot* *Warning* *Warning* *
Do you love chocolate? Do you love chocolate as much as me?
Well then this is the post for you, settle down and then prepare to get baking ASAP afterwards!

Well Farmgirl and I have been at it again, baking things across continents, making each other laugh over silly (fun) emails, and generally having a great time. The only thing we miss is actually being able to do it together. *sigh* That is why, I managed to con her biscotti recipe from her before you :P neerrrr and bake it now so that we could *bake togther tm* again!

If you have come across from FG's site then I am sure you know this already, and have been laughing at me as I know she is going to make me look like a goose. "NO SUGAR!". Um, yeah, I kinda got myself into alittle bit of trouble from out baking queen/mistress/school teacher... OOPS! REMEMBER to ensure you have ALL the ingrediants before you start to melt 1 1/2 blocks of lindt 85% cocoa and 125 gms of butter.... hehehe. But then, necessity is the mother of invention and I no, we might have even managed to improve the biscotti! (yeah right.... I am watching out for FG's ear flick OUCH!) LOL

But seriously, my lovely Auntie is not feeling well, so I figure that a chocolate overload might just help to cheer her up!

And I figure this could be a good time to share my patented Hot Cocoa recipe, this is not like alot of other hot chocolate recipes, it is very simple and only requires 1 KEY ingrediant. The BEST Dutch Process cocoa that you can get you chocolatey little mits on. The Cocoa powder I use it Van Houten, which has a lovely smell and tastes fabulous. I have tried using Droste but that was truely horrible. No, really it was.

Here in Australia, hot chocolate cravings can hit at any time. But, you don't always want a decadent, fattening drink. Something smooth and chocolatey is often just what is required to quickly kill those chocolate cravings, esp when the temperatures are in the 30's. In Australia hot chocolate drinks are generally very artificial and full of artificial sweetners, definatly not my cup of hot cocoa. This recipe makes an easy, substitute that is much better for you!

Clare's Patented Hot Cocoa
2 tsps Van Houten Dutch Process Cocoa (use other dutch process at your risk! AND NEVER DROSTE!)
1 tsp sugar ( or more to taste)
1 pinch of cinnamon
Boiling Water
Milk to taste or some whipped cream ;)

Put cocoa, sugar and cinnamon into a cup, mix and continue to mix whilst you add the boiling water, the cocoa should dissolve perfectly. Add a splash of milk. DONE!


NOTE: If you live in Sydney the White Lotus Asian grocery store in Kingsford has Van Houten Cocoa powder for $2.95 a box, Which is CHEAP!

Chocolate Lover's Biscotti

Melt together:

125 gms of Dark Chocolate - I used 85% lindt

125gms of butter

Beat until lightened:

2 eggs

1 cup of dark brown sugar and 1/2 cup of powdered sugar

Add:

1 teaspoon vanilla

chocolate mixture

Then add:

2 to 2-1/4 cups flour

1/2 cup unsweetened cocoa powder - I used Van houten, but please use the best you can

1-1/2 teaspoons baking powder

1 teaspoon salt

Divide dough into two logs: 3-1/2"x9"

Brush with beaten egg white

Bake at 350 degrees for 25 minutes. Cool partly or all the way if you have time. Cut into 1/2 inch slices. Bake at 275 degrees for 20 minutes. Turn slices over and bake 20 minutes.

Very easy to cut because no nuts or fruit in the way. But you could add them if you like. Crunchy but not break your teeth crunchy. Not authentic Italian biscotti. Great for dunking in coffee or Clare's patented Hot Cocoa!