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Chocolate Cassis Pockets


For the dough: 1 cup + 3 tbsp (150 g) flour, 1 pinch baking powder, 2 tbsp + 2 1/3 tsp (15 g) cocoa powder, 1/3 cup + 2 tsp (75 g) sugar, 1 pinch salt, 1 egg, 1/3 cup + 2 tbsp (100 g) soft butter

For the cassis filling: 10 2/3 oz (300 g) black currant jam, ½ tsp locust bean gum (plant-based binding agent, found in health-food stores)

For the icing: 1¾ oz (50 g) white couverture chocolate or good-quality white chocolate glaze

Additional: flour to knead in, plastic wrap

Sift flour, baking powder, and cocoa powder into a bowl. Rapidly incorporate the sugar, salt, egg, and butter using the dough hook of the hand mixer. As soon as those ingredients are mixed in, immediately start kneading the mixture into a smooth dough using your hands on a lightly floured countertop. Once the dough is smooth, form it into a ball, wrap it in plastic wrap, and let it rest for 3 hours in the refrigerator.

Meanwhile, for the filling, sift the jam into a bowl and bind with the locust bean gum. Preheat the oven to 355°F (180°C), unless you have a convection oven, in which case preheat to 320°F (160°C), or a gas oven, in which case preheat to level 3. Line a baking sheet with parchment paper. Roll out the dough on a floured surface until it is 1 / 10 in. (3 mm) thick. Then cut out right triangles with legs 2 in. (5 cm) long using a pastry wheel and a straight edge. Place ½ tsp cassis filling in the middle of half of the triangles and then place the leftover, plain triangles on top. Press the edges together using the back of a knife, and then put the chocolate cassis pockets onto the baking sheet. Place the baking sheet in a preheated oven (middle rack) and bake for 13-15 minutes. Take out of the oven, remove the pockets along with the parchment paper from the baking sheets and let cool.

Temper the couverture or melt the chocolate glaze according to the package directions. Dip one corner of each pocket into the chocolate that you chose. Let dry on a wire rack.


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