Single-Origin Chocolate Varietal Tasting Flight Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cookie base:</li> <li class="ingredients-single-item">200g unsalted butter, softened</li> <li class="ingredients-single-item">100g caster sugar</li> <li class="ingredients-single-item">1 teaspoon vanilla bean paste (or extract)</li> <li class="ingredients-single-item">1 large egg yolk</li> <li class="ingredients-single-item">250g plain flour</li> <li class="ingredients-single-item">30g cornflour (cornstarch)</li> <li class="ingredients-single-item">¼ teaspoon fine sea salt</li> <li class="ingredients-single-item">For the chocolate toppings (30g each):</li> <li class="ingredients-single-item">Madagascar single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">Ecuador single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">Venezuela single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">Dominican Republic single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">Ghana single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">Peru single-origin chocolate (70-75% cocoa)</li> <li class="ingredients-single-item">1 tablespoon neutral oil (like grapeseed), for tempering</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">5cm (2-inch) round cookie cutter</li> <li class="equipment-single-item">Silicone baking mats or parchment paper</li> <li class="equipment-single-item">Digital kitchen thermometer</li> <li class="equipment-single-item">Small silicone chocolate molds (optional)</li> <li class="equipment-single-item">Double boiler or heatproof bowl and saucepan</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Begin by preparing your workspace to prevent cross-contamination between chocolate varieties. Each single-origin chocolate should have its own preparation area, bowl, and tools to preserve its distinct flavor profile. Preheat your oven to 170°C (340°F) and line two baking sheets with silicone mats or parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, cream together the softened butter and caster sugar for about 4-5 minutes until very pale and fluffy. The extended creaming creates air pockets that will give your cookies their delicate, melt-in-your-mouth texture. Add the vanilla bean paste and egg yolk, beating until just combined. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Sift together the plain flour, cornflour, and salt in a separate bowl. Using a gentle folding motion with a spatula, gradually incorporate the dry ingredients into the butter mixture until just combined. Avoid overmixing, which would develop gluten and toughen your cookies – the dough should come together without being sticky. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Turn the dough onto a lightly floured surface and gently roll it to a 5mm (¼ inch) thickness. Use your cookie cutter to cut rounds, re-rolling scraps no more than once (subsequent re-rolling will develop too much gluten). Transfer cookies to prepared baking sheets, spacing them 3cm (1 inch) apart. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> For even baking with minimal spread, chill the cut cookies in the refrigerator for 20 minutes. This solidifies the butter, ensuring your cookies maintain their shape. Bake for 10-12 minutes until the edges are just set but showing minimal color – we want a pale, neutral base that won't compete with the chocolate flavors. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Allow cookies to cool for 5 minutes on the baking sheets before transferring to wire racks to cool completely. The cookies will be soft when first removed but will firm up as they cool, creating the perfect texture to support the chocolate discs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Now for the chocolate work: For each single-origin variety, chop 30g into small pieces. Working with one variety at a time, melt about ¾ of the chocolate over a double boiler, ensuring the water doesn't touch the bowl and keeping the temperature below 50°C (122°F) to preserve flavor compounds. Once melted, remove from heat and add the remaining ¼ of chopped chocolate, stirring until smooth (this is a simplified tempering method). Add a few drops of neutral oil if needed to achieve a smooth consistency. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For each chocolate variety, either pour a small amount (about 1 teaspoon) into silicone molds to create discs, or dollop directly onto parchment paper and spread into 3cm (1.25 inch) circles. Allow to set completely at room temperature for the best flavor development. Label each chocolate variety as you work to avoid confusion. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Once the chocolate discs have set and cookies are completely cool, place one disc of each variety on top of a cookie. For presentation, arrange cookies on a serving platter with small signs identifying each chocolate's origin and its characteristic flavor notes (e.g., "Madagascar: bright berry notes with citrus acidity" or "Venezuela: complex nutty profile with earthy undertones"). </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> For the best tasting experience, serve cookies at room temperature, guiding guests to taste from milder chocolates (often Ghana or Dominican Republic) to more intense varieties, cleansing the palate between tastes with water or plain crackers to fully appreciate the distinctive terroir of each origin. Store any remaining cookies in an airtight container at room temperature for up to 5 days. </li> </ol>