Last summer, when R and I were brainstorming about the dessert course for his Mediterranean fundraising dinner, I mentioned cantucci because I knew they were something I could do ahead of time...and easily. We discussed different combinations and he remembered when I made a chocolate-olive version before. "That's unique and interesting, Mom. Can you make that again?" Sure thing!
- Baked Chocolate Donuts by That Recipe
- Chocolate Fudge Raspberry Bars by A Day in the Life on the Farm
- Chocolate Oreo Bars by Family Around the Table
- Chocolate Walnut Caramels by Hezzi-D's Books and Cooks
- Espresso Mocha Macaron with Salted Dark Chocolate Filling by A Kitchen Hoor's Adventures
- Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla
- Low-Sugar Double Chocolate Muffins by Blogghetti
- Mini Chocolate Sandwich Cookies (Small Batch) by Karen's Kitchen Stories
- Old Fashioned Chocolate Pudding by Home Sweet Homestead
- S’mores Pie by Art of Natural Living
- Summer Hot Chocolate by Our Good Life
Let Me Share a Secret
For those who knew me pre-kids - and definitely pre-blogging - this is not news. For the rest of you, this might come as a surprise given, well, given all of these posts: Strega-Spiked Saffron Truffles, Brandy-Earl Grey Chocolate Cake, Sinfully Delicious Chocolate Pudding, and Spiced Chocolate Risotto.
Plus I've hosted Chocolate + Brandy Pairings on the beach for friends; I've made Homemade Snickers for my friend's birthday. And I even did an entire chocolate-infused picnic for friends between their Willy Wonka performances. For that lunch, I served Roasted Parsnips and White Chocolate Soup, Chocolate Crostini, Roasted Chicken with a Chocolate-Balsamic Vinegar Glaze, and some assorted boutique chocolate bars for a sweet ending.
But, here's my 'secret'.
Before I got pregnant with R, I didn't eat chocolate.
I didn't like the taste. I didn't like the smell. I just plain didn't like it.
What a difference eighteen years can make! Now, I would confess that chocolate is definitely one of my more ardent culinary passions. And I'm always striving to learn more about it. For our 2014 family Valentine adventure, I booked a Chocolate Tasting Tour for us all at Alegio Chocolaté in Palo Alto. I took a mole making class. And I've taught six-week classes about chocolate at the International School of Monterey. Chocolate is definitely a favorite of mine now.
Just a quick note about 'kalamon' versus 'kalamata.' From what I have read, they are the same thing. But, like Chianti, you cannot call a 'Sangiovese' by 'Chianti' unless it hails from that region. Same thing here. Kalamon refers to the variety of olive tree, but you can only call it a 'kalamata' olive if it comes from Kalamata, the city. So, these olives from Trader Joe's are of the kalamon variety, but not from kalamata.
- 2 C flour
- 2 T ground almonds
- 1 t baking powder
- 2/3 C olive oil
- 1 C organic granulated sugar
- 3 T unsweetened cocoa powder
- 1 T instant espresso
- 2 eggs
2/3C pitted olives (I used kalamon olives)
- 2/3 C chopped semisweet chocolate
ProcedurePreheat oven to 375 degrees F.
In a large bowl, mix together olive oil, sugar, and eggs. In another bowl, combine flour, ground almonds, baking powder, cocoa powder, and instant espresso; mix into egg mixture to form a stiff dough. Fold in chocolate pieces and olives.
Divide dough in half, and shape each half into a roll the length of the cookie sheet. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake in preheated oven for 30 minutes. Remove from oven, and set aside to cool.
Reduce oven temperature to 250 degrees F. When cool enough to touch, cut into 1-inch thick diagonal slices. Place sliced cantucci on cookie sheet, and bake an additional 15 minutes on each side, or until toasted and crispy.