Stick Cacao & Chocolat
These Stick Cacao & Chocolat are a simple yet irresistible treat that blends simplicity with sophistication. Crispy on the outside and meltingly smooth on the inside, they are made with just a few pantry staples to create a chocolatey delight. Perfect for cozy afternoons or special occasions, this recipe is a nostalgic indulgence that will leave everyone in awe.
Ingredients
Dry Ingredients
- 200 g T65 flour You can substitute with all-purpose flour.
- 30 g unsweetened cocoa powder
- 50 g powdered sugar
Wet Ingredients
- 100 g semi-salted butter Use cold butter for best results.
- 2 egg yolks
- 1 tsp vanilla extract Optional, but adds flavor.
- 1 tbsp water Add if dough is too dry.
Coating
- 200 g dark chocolate (70% cocoa) For coating.
- optional chopped nuts or sea salt For sprinkling on top of chocolate coating.
Instructions
Making Stick Cacao & Chocolat
- Sift together the T65 flour, unsweetened cocoa powder, and powdered sugar in a mixing bowl.
- Cut the cold butter into small cubes and mix into the dry ingredients using your fingers or a pastry cutter. The texture should resemble coarse crumbs.
- Add the egg yolks and vanilla extract (if using) and gently mix to form a dough. Add a tablespoon of water if the dough is too dry.
- Form the dough into a rectangle, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 180°C (350°F) while the dough chills.
- Once chilled, remove the dough and slice it into thin sticks. Arrange them on a baking sheet lined with parchment paper.
- Bake for 12 minutes, or until the sticks are golden brown and crisp. Let them cool completely.
- While the sticks are cooling, melt the dark chocolate in a double boiler or microwave. Stir until smooth.
- Once cooled, dip each stick into the melted chocolate, allowing any excess to drip off. Optional: Sprinkle chopped nuts or sea salt on top before the chocolate sets.
- Allow the chocolate to firm up before serving. Enjoy!
Notes
- If you don’t have T65 flour, all-purpose flour is a suitable substitute.
- Ensure the butter is cold for the perfect flaky texture.
- These sticks can be stored in an airtight container for 3–4 days.