Double Chocolate Biscotti
Chocolate is now the most-listed biscotti flavor in America — 64 of our 120 verified bakeries carry one. This is the modern classic: cocoa in the flour, chocolate through the crumb.
Cocoa replaces flour rather than joining it — 15% is the working ceiling before the log turns brittle and the slices shatter. The chopped bar beats chips: it slices flush instead of tearing pockets. Espresso is not a flavor here; it is a volume knob for the chocolate.
Documented, not yet sealed. The Tested 3× mark arrives with our own three bakes and their published notes.
Fonti
Ingredienti
Il metodo
Cream butter and sugar; beat in eggs. Fold in flour, cocoa, baking powder, salt and espresso, then the chopped chocolate.
Shape two logs, slightly flatter than an almond dough — cocoa dough spreads less. Bake at 175°C / 350°F for 28 minutes.
Rest 20 minutes — a cocoa log is more fragile than it looks. Slice at 15 mm.
Second bake at 150°C / 300°F for about 16 minutes. Cocoa hides the color cues, so trust the clock and the scale here, not the eye.