One food fantasy I have is skinny dipping in a chocolate lake. I would tentatively dip my toes into the edge, testing the temperature, then I’d walk to the edge of the dock and take in a deep breath before dive bombing into the chocolate bath. I’d swim a few laps but don’t think I’d get very far because the chocolate would be too thick and besides, I’d get distracted by the gulpfuls of chocolate in my mouth. I’d be better off licking my fingers like a cat.
In real life, if I do have chocolate on hand, I’m usually fully clothed and nibbling on a sliver of Lindt dark chocolate, preferably the sea salt or roasted almond kind. If they're on sale, I'm tempted to buy the whole box, just in case a serious chocolate craving strikes, surprisingly however, a bar will last me two weeks, I stop myself from having more than 2 squares per day, anymore and I’d feel guilty.
I already feel bad about my embarrassingly long list of recipes saved under the Must Make folder in my computer, I’m seriously behind, but at least I can cross off this chocolate biscotti off (yay, one down, only 165 more to go!). I’ve made plenty of chocolate desserts lately: cake, brownies, cookies, but they never lasted long enough for me to write and photograph, save for these biscotti which are really something to talk about. Your teeth will break under the mighty strength of these biscotti, making them suitable for some hardcore dunking in coffee, milk, tea, or all the above.
I’m not Italian, so I feel like it’s not culturally correct for me to comment on how biscotti should be, but I do know I prefer mine leaning towards the crispy side. I’ve had softer biscotti and even tried the Starbucks white chocolate almond biscotti. It was depressing, chemical-tasting and lacked that wow factor, even as I ripped apart the plastic wrapping, I should have stopped right there, knowing that I would only taste disappointment, so from now on, I only eat homemade biscotti, preferably teeth-breakingly hard biscotti.
Texture aside, biscotti can be customized to your favourite flavour combinations, like the way pistachios and cranberries make my heart sing or the unexpected-but-it-works Parmesan and Black Pepper Biscotti. But here, I give you an uber chocolately cookie, where chocolate is the star of the show, the better the chocolate, the stronger the flavour. I used a mixture of almonds and filberts because that's all I had, and I promise these will please any kind of chocolate-lover out there. Someday my chocolate lake will come true, meanwhile, all I can do is keep baking my heart out.
And for the best part of this post, my friend Lisa had an extra set of measuring spoons and so kindly suggested I give them away here. They're super cute, each spoon have their own little saying and there's nothing like a little spoonful of love in your baked goods.
Giveaway results! So, I had some difficulty configuring the randomizer so that the random number I chose would show, but when I clicked it the number 9 showed up which means...Mandy is now the owner of a new set of measuring spoons! Thank you all for commenting, it was fun reading your favourite chocolate desserts.
Recipe here!
