Chocolat Suchard
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"Chocolate flows in deep dark, sweet waves,
a river to ignite my mind and alert my senses."

~ Unknown

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Hot Chocolate with Chocolate Biscuits
Hot Chocolate with Chocolate Biscuits
Photographic Print

Hrbkova, Alena
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Chocolate Rads
(The Model Bakery, St. Helena, CA,
Karen Mitchell)
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1 pound bittersweet chocolate,
1 3/4 cups sugar
4 large eggs
1/4 cup unsalted butter, melted
1 tablespoon vanilla extract
1 teaspoon instant espresso
1/2 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 1/3 cups (about 14 ounces)
semisweet chocolate chips
1 cup chopped walnuts,
toasted (4 ounces)

Melt 1 pound chocolate in top of double boiler over simmering water,
stirring until smooth. Remove from heat. Using electric mixer, beat sugar
and eggs in a large bowl until pale and thick, about 5 minutes. Beat in
melted chocolate, melted butter, vanilla and espresso powder. Sift flour, baking powder and salt into small bowl. Stir dry ingredients into the chocolate mixture. Mix in chocolate chips and nuts. Refrigerate dough
until it is firm, about 30 minutes.
Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment paper. Drop batter by 1/2-cupfuls onto prepared sheets, spacing evenly. Press with moist fingertips to form 3 1/2- to 4-inch rounds. Bake cookies until tops become dry and crack, about 16 minutes. Cool cookies on parchment. Remove from parchment and store in airtight container.
Makes 16 cookies.

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