Chiacchiere au chocolat: the cocoa variant of the sweet symbol of Carnival

THE Chocolate Chatter they are the cocoa variant of the sweet Carnival symbol of the same name. Known, according to the region of origin, as Frappe, Lettuce, Bugie, Galani, Cenci, Girandole, Crostoli… And so on, they are all characterized, beyond the slight differences from one version to the another, for the fine, incredibly crumbly and melt-in-the-mouth dough.

In this recipe, designed for gourmands, the traditional dough, without yeast and made from flour, melted butter, eggs and sugar, it is enriched with Cocoa powder without sugar and flavored with a drop of grappa. After a short rest, it is then rolled out to a thickness of 2 mm, cut with the appropriate notched wheel and then fried in boiling seed oil. The result will be fragrant and delicious wafers, to be sprinkled with an impalpable layer of icing sugar and garnished, to the delight of young and old alike, with a delicious topping of dark chocolate.

Once ready, you can serve them on the occasion of a costume party accompanied by pomfret, donuts and other essential party sweets, or you can nibble snack with all the family. If you wish, you can also place them on a baking sheet covered with parchment paper and cook them at 200°C for about ten minutes: for light chiacchiere with a more biscuity consistency.

For an irreproachable success of the recipe, during its preparation, we suggest that you fold the dough several times on itself: thus the characteristic bubbles will form on the surface and you will obtain light and airy drops. Another essential element is the liqueur: we have added the Brandybut you can replace it with rum, anise, limoncello if you wish… The important thing, to make the frying more golden and aromatic, is not to omit the alcoholic component of the preparation.

And last but not least, there is the oil: prefer that of peanut seedswith a higher smoke point and, before immersing the leaves, a few pieces at a time, bring it to a temperature of 165°C using a kitchen thermometer.

Find out how to prepare a chocolate chiacchiere by following the step-by-step procedure and tips. If you liked this recipe, try other irresistible Carnival desserts.

How to prepare a chocolate chiacchère

Collect the sifted flour, the egg, the sugar, the bitter cocoa powder and a pinch of salt in a bowl, and pour in the warm melted butter 1.

Coarsely work the ingredients, then flavor with the grappa 2 and mix everything well, until you obtain a smooth and homogeneous paste.

Form a loaf, wrap it in a sheet of transparent film 3 and chill in the fridge for 1 hour.

After the resting time, divide the dough into 3 equal parts 4.

Roll out each part with a rolling pin on a sheet of parchment paper, in order to obtain rectangular sheets 5.

Fold the dough over itself by making 3 folds 6roll it out again with a rolling pin and repeat this step several times: this will help to get an “airy” chatter full of bubbles on the surface.

Once you have obtained many thin sheets, cut them with a toothed wheel and form the chiacchiere 7.

Heat a large quantity of seed oil to a temperature of 165°C, then immerse the chiacchiere 8 and fry them for a few minutes. Once ready, remove them with a slotted spoon and let them dry on a sheet of absorbent paper towel.

Arrange the chiacchiere on a serving platter and sprinkle with icing sugar 9.

Melt the dark chocolate in a bain-marie, transfer it to a pocket bag and garnish the chiacchiere with this ten; then let it come to room temperature.

When ready, bring the chatter to the table 11 and taste.

storage

The chocolate chiacchieres are kept at room temperature, under a glass bell jar, for 2-3 days massive.