Biscuit au Chocolat
I recently wrote an article about the two women that influenced me into the culinary world - Teita (my grandmother) and Kivi, my family's live-in maid. Through their recipes, techniques, and culinary education I was able to find myself in the kitchen. This Lebanese version of Biscuit au Chocolat is featured in the article and truly symbolizes the childhood cookie that all kids in Lebanon grew up eating! My grandmother would make this for us and keep it in the freezer for whenever we were behaving. Give it a try - it's three easy steps.
'Sahtein! a culinary education begins with two women in Lebanon' can be found in Jarry Magazine - purchase your copy here!
Photos by Jessica Marx
Total Time: 15 mins
Serves: 30-40 cookies
12 ounces (340 grams) dark chocolate chips
12 ounces (340 grams) milk chocolate chips
2 cups heavy cream
Three 7-ounce (98-gram) packages Goya Maria cookies or any British tea cookies
In a medium saucepan, warm the heavy cream.
Combine the dark and milk chocolate in a wide, heat-safe bowl, and pour the hot heavy cream over it.
Stir the chocolate until it is fully melted, and combined.
Using your hands, crumble the cookies, until small - medium size pieces.
Add cookies to chocolate genache, and fold to combine.
Scoop one-third of the chocolate onto a square parchment paper, fold the edges over the mixture and, using your hands from the outside of the parchment, gently roll it into a log about 2-3 inches (5-7.5 cm) in diameter.
Repeat, making two more chocolate logs.
Wrap each one tightly in aluminum foil and place in freezer for at least 1 hour, can keep for up to a month.
To serve, unwrap the cookie logs and slice into 1/2 inch (1.5 cm) discs.