Chocolate and Candied Orange Biscuits

Ingredients

• 100 g Unsalted butter (Melted in the microwave on low power)
• 80 g White sugar (Granulated)
• 40 g Brown sugar (Ground, adds a caramel note)
• 100 g 70% dark chocolate (Cut into pieces before melting)
• 150 g All-purpose flour (Sift before use)
• 20 g Unsweetened cocoa powder (Sift with the flour)
• 50 g Candied orange peel (Cut into small dice)

Instructions

1. Melt the butter

   Place the butter cut into cubes in a bowl and melt it in the microwave on low power in 10‑second intervals, stirring between each, until a smooth paste forms.

   Time: PT2M

2. Incorporate the sugars

   Add the white sugar and brown sugar to the melted butter, then whisk vigorously for 30 seconds until the mixture is homogeneous and slightly frothy.

   Time: PT30S

3. Add the melted chocolate

   Pour the previously melted dark chocolate into the sugar‑butter mixture and stir with a wooden spatula until fully incorporated.

   Time: PT1M

4. Incorporate the dry powders

   Sift the flour and cocoa powder together, then add them to the dough. Mix gently with the spatula until a homogeneous dough forms.

   Time: PT2M

5. Prepare the candied orange

   Cut the candied orange peel into small dice of about 0.5 cm.

   Time: PT5M

6. Mix the orange dice

   Fold the candied orange dice into the dough and mix briefly to distribute evenly.

   Time: PT1M

7. Chill

   Form a ball with the dough, place it on a plate and cover with plastic wrap. Refrigerate for 1 hour to firm up the dough.

   Time: PT1H

   Temperature: 4°C

8. Shape the rolls

   Remove the dough from the refrigerator, work it for a few seconds to relax, then form two rolls about 3‑4 cm in diameter.

   Time: PT5M

9. Second chill

   Place the two rolls on a baking sheet lined with parchment paper and return them to the refrigerator for 30 minutes.

   Time: PT30M

   Temperature: 4°C

10. Cut the biscuits

    After chilling, cut each roll into rings about 1 cm thick using a knife or pastry cutter.

    Time: PT5M

11. Baking

    Bake the biscuits in the preheated oven at 170 °C for 10‑12 minutes, until they are lightly golden on the edges.

    Time: PT12M

    Temperature: 170°C

12. Cooling

    Remove the biscuits from the oven, let them cool on the sheet for 5 minutes then transfer to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

15 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Vegetable margarine
• Instead of White sugar: Cane sugar
• Instead of Brown sugar: Brown sugar
• Instead of 70% dark chocolate: Milk chocolate (changes the flavor)
• Instead of All-purpose flour: Whole wheat flour (makes the biscuit denser)
• Instead of Unsweetened cocoa powder: Instant cocoa
• Instead of Candied orange peel: Fresh orange zest + sugar (to candy)

Equipment Needed

• Microwave
• Glass or stainless steel bowl
• Electric or manual whisk
• Wooden spatula
• Kitchen scale
• Cutting board
• Paring knife
• Rolling pin
• Baking sheet
• Parchment paper
• Preheated oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Melt the butter on low power to avoid burning.
• Observe the refrigeration rest time so the dough firms for shaping.
• Do not over‑work the dough after adding the flour to keep a tender texture.
• Watch the baking so the biscuits do not become too hard.

Chef Tips from the Video

• Use high‑quality dark chocolate ≥70% for an intense flavor.
• Lightly zest the orange before candying for extra aromatic freshness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 1 month.

Room temperature: At room temperature, up to 2 days.

Make-Ahead Tips

• The dough can be prepared the day before and kept in the refrigerator.
• The biscuits keep well for 2‑3 days, but are best the same day.