Christmas "Schokoli" with tonka bean
December 9th, 2018 | bread & pastries
Christmas “Schokoli” are chocolate cookies of my childhood. We made them every Advent season. I refined my mother’s recipe with a bit of tonka bean. This is how the small, tender chocolate balls taste even better! And somehow even more Christmassy!
Tonka beans are one of my favorite spices. They are perfect for refining pastries and desserts, but also give savory sauces – used sparingly – a fine, exotic touch. I prefer to use tonka beans from “Altes Gewürzamt” [Old Spice Office]. There, the Tonka beans are placed in rum for 24 hours and then fermented. This creates a unique aroma of bitter almonds, woodruff and vanilla.
The “Schokoli” are really easy to make. I always made them – as my mom did – together with my son and my daughter when they were very small. And indeed, they loved to turn the balls between their palms and drag the nut into the middle. So, do not read for long, but directly to the mixing bowl!
Christmas „Schokoli“ biscuits with tonka bean
Tags: Leave me a message
Leave a Reply
Delicate and juicy – beef
Tafelspitz [boiled fillet] – Austrian cuisine’s classic. Needs a bit of time, but requires little work. And best of all, the beef stays super-juicy as it is cooked in broth. Together with asparagus or the Frankfurt Green Sauce a real Sunday roast.
read more
Venison steak with chilli and blackberry sauce
After collecting blueberries and mushrooms on my hikes over the past few weeks, now the blackberries are ripe. They’re plentiful this year, and they’re sun-kissed and sugar-sweet. I processed my harvest into a very fine sauce for the venison steak. Chilli, ginger, red and port wine and the fruity sweetness of blackberries – the sauce is really phantastic…
read more
Frankfurt book fair: Captain’s Dinner cooked on stage of the Gourmet Gallery!
„Too good for the bin“ is a German campaign against food waste. Health food magazine „Schrot & Korn“ [whole grain & corn] made a competition in their September issue: Topic was the use of old or stale bread. The authors of the two best recipes had been invited to visit this year’s book fair in Frankfurt to cook their recipes in the show kitchen of the „Gourmet Gallery“ together with bio-leading chef Christian Kolb. I won this trip with my recipe of an onion bread soup!
read more
250 grams or 25 grams of potato starch meal ? Thanks
Hi Tina, sorry for my late reply.
250 grams of potato or corn starch meal is correct. Did you try the recipe?
Merry Christmas to you!
Bettina