We sure know about chocolate. Boy, do we know a thing or two about eating chocolate. On Anna’s birthday weekend we sampled the very finest chocolate high tea Sketch could offer, and even ended it with a slice of Chocolate Krantz loaf. We gained a lot of weight. It was a happy time.
So when it comes to saying we’ve found the perfect little chocolate teatime treat, we think in the world, it’s safe to assume it’s with a fair amount of authority. Step forward the mighty little Salted Almond & Chocolate Rolls. Enriched dough, smothered in chocolate, sprinkled in almonds, then rolled and baked into little chocolate gems. Behold, the mighty teatime treat recipe….
Dough(makes 10 – 12)
300g plain flour, plus extra for dusting
50g brown sugar
1tsp dried fast-action yeast
grated zest of one lemon
1 large egg and one yolk
150ml warm water
pinch of salt
75g unsalted butter, cut into 2cm cubes, at room temperature
sunflower oil, for greasing
Combine the the water, sugar, salt and warm water together. Sprinkle the yeast on top and leave until it starts to get foamy, around 10 minutes. Stir in the remaining flour, egg, butter and lemon zest until combined. Turn out onto a floured surface and knead until smooth and elastic, around 5 minutes. If it feels wet then just add a little flour, but not loads or it will be too dry. Place in a greased bowl, cover with a wet tea towel and leave for an hour to double in size.
Salted Almonds & Chocolate
25g icing sugar
15g cocoa powder
100g dark chocolate
60g unsalted butter
100g salted almonds, with their skins on
Place the chocolate and butter in a bowl above boiling water, until melted. While it’s melting smash up the almonds a little and set aside for later. Take the melted chocolate and combine with cocoa powder and icing sugar to make a thick chocolate spreadable paste.
Roll out your dough so it’s a couple of millimeters thick and lay on a large surface. Then with a palate knife spread the chocolate mixture over the dough rectangle, leaving roughly a 2cm border. Sprinkle most of the salted almonds on top of the chocolate mixture. Then brush a little water around the 2cm border so it sticks. Using both your hands roll it like a roulade and gently stick the wet edge down.
Trim 2cm off the edges and discard. Then cut 10 -12 mini rolls out of the long rolled piece and add to a pre-greased baking tray. Leave under a wet tea towel for 90 minutes to proof. Preheat the oven to gas mark 5 or 190ºC and bake on the middle shelf for 20 minutes. If you want to make them slightly more decadent, then combine 50g sugar to 150ml water, to make a syrup. Heat until combined and drizzle the syrup over each of the rolls, making them glossy and sticky. Leave to cool, put the kettle on and enjoy the tea time treat of kings.